Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 egg
- 8-10 lettuce leaves
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1 lime, cut into wedges
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Serving platter
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, breadcrumbs, green onions, cilantro, garlic, ginger, soy sauce, fish sauce, oyster sauce, sugar, black pepper, salt, and egg. Mix well until all ingredients are evenly distributed.
2. Heat a non-stick skillet over medium-high heat. Add the pork mixture and cook for 8-10 minutes, breaking it up into small pieces with a spatula, until browned and cooked through.
3. To assemble the wraps, place a lettuce leaf on a serving platter. Spoon some of the cooked pork onto the lettuce leaf, then top with shredded carrots, sliced cucumber, chopped peanuts, cilantro, and mint. Squeeze a lime wedge over the top.
4. Roll up the lettuce leaf to enclose the filling, tucking in the sides as you go. Repeat with the remaining lettuce leaves and filling.
5. Serve the wraps immediately, with extra lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 8-10 wraps
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 10g
Protein: 14g
Sodium: 450mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of lettuce can be used for the wraps.
- Shredded cabbage or sliced bell peppers can be used instead of shredded carrots.
Variations:
- Add sliced jalapenos or red pepper flakes for extra heat.
- Top with a drizzle of hoisin sauce or sriracha sauce.
- Use rice paper wrappers instead of lettuce leaves for a different texture.
Tips and tricks:
- Make sure to break up the pork into small pieces as it cooks to ensure it cooks evenly.
- Don't overfill the lettuce leaves or they will be difficult to roll up.
- Serve with extra chopped peanuts and herbs on the side for guests to add as desired.
Storage instructions:
Leftover cooked pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a non-stick skillet over medium heat until heated through.
Presentation ideas:
Arrange the wraps on a platter with extra lime wedges and herbs for garnish.
Garnishes:
Chopped peanuts, cilantro, mint, lime wedges.
Pairings:
Thai iced tea, coconut rice, stir-fried vegetables.
Suggested side dishes:
Spring rolls, tom yum soup, green papaya salad.
Troubleshooting advice:
If the pork mixture is too wet, add more breadcrumbs. If it's too dry, add a splash of water or more egg.
Food safety advice:
Make sure to cook the pork to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Kai Tord Gup Moo Wraps are a popular street food in Thailand, typically made with ground pork, herbs, and spices wrapped in lettuce leaves.
Flavor profiles:
Savory, salty, slightly sweet, with a crunch from the peanuts and vegetables.
Serving suggestions:
Serve the wraps as a main dish or as an appetizer for a party.
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Region: Thai