I love lettuce wraps as much as the next person. I’ve done another version of them with my Thai Turkey Wraps, but today’s recipe is much simpler. While I use a meat grinder to mince my own pork, you can simply buy ground pork, or sub it for any other ground protein of your choice.
Search out lime leaves and Thai chiles at your local Asian grocer, and be creative with other ingredients. You could easily double or triple the amount of mushrooms to help balance the carbs.
However you choose to do it, I recommend preparing this dish for weekly prep, a picnic or a potluck. It serves well at room temperature and would be great accompanied by fish sauce, Sambal and fresh herbs for garnish.
Get out there, give it a try, and prove to yourself that “You Talk Thai!”
“Keep It Paleo!” my friends.
Spicy Pork Salad (Laarb)
“Keep It Paleo!”
We have 2 pounds of ground pork. Before cooking this weighs about 32oz so after cooking it cooks down to about 27oz. With 1.5oz of ground pork equaling one block, that gives us 18 blocks of protein.
Our carbs in this recipe are a little lower but we are still getting a fair some. We have a total of 16oz of mushrooms. About 10oz of mushrooms equal just over 4 cups which is also equal to one block, so with 16oz, we are going to say that we have 1.5 carb blocks from the mushrooms. Additionally we get half a block from the ½ onion that we are adding. We also get 1.5 blocks from the maple syrup as 2 teaspoons equal one block and we know there are three teaspoons in a tablespoon. Finally we are adding 3-5 Chiles depending on the heat desired. We are going to add an additional ½ carb block for the peppers added to bring the total carb count to 4.
Our 2 tablespoons of olive oil are adding 18 Fat blocks to the recipe. One block euals 1/3 of a teaspoon and there are 3 teaspoons in one tablespoon bringing the total count up to 18.
The protein and fats balance out however the carbs are a little low, so make sure you are adding some carbs to this to bring the count up to balance it all out.