Asian Pork Salad Wraps

By Wednesday, January 8, 2014

Believe it or not, but it was this exact dish that made me fall in love with Thai food.


I remember the first time I had it. My high school student council went out for dinner at the end of the year and one of my friends suggestion Thai. I’d never tried it before, but even then I was open-minded, of course. We went to Baan Thai in Halifax.

I tried their pork lettuce wraps and was absolutely blown away. I dreamed about them for weeks. And then I went back to Baan Thai again and again. They’re still my favourite thing on the menu!

This is the first time I’ve tried making them at home and they turned out amazing. Sort of like an Asian taco, really. With tons of spice and heat and mouth-watering hoisin sauce. Man I love hoisin!

Quick and easy, these are a definite crowd-pleaser. We had them as a meal, but they’d be a good appetizer too.

Larb (Asian Pork Salad Wraps)

Yield: 4


  • 1 lb ground pork
  • 1 tsp minced garlic
  • 1 small onion, minced
  • 1 jalapeño, half seeded and minced, and half sliced for garnish
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • ½ tsp brown sugar
  • ½ tsp sriracha sauce
  • 1 tablespoon oil
  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • ¼ cup chopped basil
  • Salt & pepper, to taste
  • ½ cup chopped peanuts
  • 1 head lettuce, separated into leaves


  1. Mix pork, garlic, onion and minced jalapeño. Separately, mix the lime juice, fish sauce, brown sugar and sriracha. Heat the oil in a frying pan. Add the pork mixture and cook until no pink remains. Stir in the lime juice mixture and turn off heat. Let stand for 5 minutes. Transfer the meat to a bowl and stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with hoisin, sriracha and lettuce for wrapping.


Adapted from Food & Wine

Baan Thai on Urbanspoon

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