Daily Special: Pork Cabbage Wraps & Vegetable Salad

Pork Cabbage Wraps & Vegetable Salad by Chef Alyssa

Wrap Ingredients:

  • 1 lb. white meat pork, such as pork loin, 1” slice
  • Thumb size piece of ginger
  • 3 cloves garlic
  • 2 Tablespoons tamari soy sauce
  • 1 Tablespoon fish sauce
  • 2 Tablespoons cooking oil

Wrap Directions:

  1. Mince the ginger and garlic on a microplane over a bowl.
  2. Combine with soy, fish sauce and cooking oil.
  3. Marinate the pork for 30 minutes.
  4. Heat a sauté pan or cast iron skillet over medium heat, add enough cooking oil until it becomes smoky.
  5. Sear the meat until browned, about 3 minutes. Flip and repeat on the other side. Be careful not to overcook.
  6. Remove at 140 degrees and rest.

 

Vegetable Salad Ingredients:

  • 1 small onion, julienne
  • 1 bell pepper, julienne
  • 1 small cucumber, julienne
  • 1 lime, zest and juice
  • 1 Teaspoon coconut palm sugar
  • ½  teaspoon fish sauce
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon minced cilantro
  • 1 head romaine lettuce
  • ¼ cup toasted almonds, optional

Vegetable Salad Directions:

  1. Combine julienne vegetables with lime, sugar, fish sauce, red pepper and cilantro. Adjust seasoning and set aside.
  2. Remove core of lettuce and pull leaves for the wraps.
  3. Assemble wraps by placing pork on the leaf and topping with the vegetable salad and almonds.

 

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