Thai Pork Lettuce Wraps

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Appears in Cook's Illustrated September/October 2009, America's Test Kitchen TV

Making larb moo, a light but flavorful Thai specialty, requires keeping the pork tender and juicy.

SERVESServe 6 as an appetizer or 4 as a main course

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WHY THIS RECIPE WORKS

To get uniform, moist pieces of meat in our take on larb moo, we chopped pork in the food processor and then marinated it in a little fish sauce so that it would retain moisture during cooking. To refine the pork's taste, we added sugar to ...

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