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Thai Peanut Pork Lettuce Wraps

Thai Peanut Pork Lettuce Wraps reads umami 7.2, salinity 5.2 and funk & ferment 5.1 on Palate's 0–10 flavor X-ray — a Thai main, about 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.7 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 6.1 / 10
• Bitter & Earthy — 0.9 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 7.2 · Salinity 5.2 · Funk & Ferment 5.1 · Sourness 4.7 · Citrus 4.6 · Richness 4.5 · Nutty 4.4 · Sweetness 4.0 · Marine & Briny 3.9 · Allium 3.5 · Heat 3.2 · Herbaceous 2.9 · Fruity 1.9 · Warm Spice 1.8 · Floral 1.2 · Bitterness 0.8 · Earthy 0.8

What's in it (16)

• vegetable oil — 27 g
• pork — 454 g
• garlic — 12 g
• ginger — 15 g
• red bell pepper — 100 g
• green onions — 440 g
• chunky peanut butter — 73 g
• soybean soy sauce — 44 g
• lime juice — 30 g
• fish sauce — 15 g
• brown sugar — 13 g
• sriracha — 100 g
• water — 59 g
• cos lettuce — 100 g
• spanish style peanuts — 59 g
• cilantro leaves — 15 g

Time & effort: about 13 min · effort: involved

Nutrition (per 100 g, engine-estimated): 134.6 kcal, 7.5 g protein, 9.5 g fat, 5.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, fish sauce, brown sugar, sriracha, and water until smooth and pourable; set the sauce aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork, breaking it into small crumbles with a spatula, and cook until no longer pink and starting to brown at the edges and it reaches an internal temperature of 160 F, 5-6 minutes.
3. Push the pork to one side of the pan, add the garlic and ginger to the cleared space, and cook until fragrant, about 30 seconds, then stir them into the pork.
4. Add the bell pepper and the white parts of the green onions; cook, stirring often, until the pepper is just crisp-tender, 2-3 minutes.
5. Pour in the peanut sauce and stir to coat the pork mixture evenly; cook until the sauce thickens and clings to the meat, 2-3 minutes, thinning with a splash more water if it gets too thick.
6. Remove the pan from the heat and stir in the green parts of the green onions.
7. Arrange the lettuce leaves cup-side up on a platter and spoon the warm pork mixture into each one.
8. Top with the chopped peanuts and cilantro, and serve immediately while the filling is warm and the lettuce is crisp.

Dishes with a similar flavor shape

• Grilled Thai Coconut Chicken Skewers with Peanut Sauce — Thai
• Dale Taldes Slippery Lemongrass Pork Noodles — Thai
• Thai Peanut Chicken Satay Bowls — Thai
• Vietnamese Lemongrass Beef Stir-Fry — Vietnamese
• Bun Bo Nam Bo (Southern Beef Noodle Salad) — Vietnamese

Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.