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Recipe blog: Bangkok Wrap


1 cup grated carrots
1 cup grated cucumber
2 cups shredded cabbage
2 cups cooked rice
3 cups cooked, shredded pork roast
Salt and pepper, to taste
1/2 cup honey
1/2 cup rice wine vinegar
2 Tablespoons chunky peanut butter
2 Tablespoons chopped fresh cilantro
2 teaspoons grated fresh ginger
2 cloves garlic, minced
8 large lettuce leaves (iceberg or green leaf), blanched and patted dry with paper towel

In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper. In small bowl, whisk together honey, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing in small saucepan, stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay lettuce leaves on work surface. Spoon 1/2 cup pork mixture in center of leaf. Drizzle each wrap with 2 Tablespoons dressing. Fold in sides to wrap. *Preparing Pork for Your Favorite Wrap: Season a 1-1/2 lb. boneless pork roast with salt and pepper; brown on all sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1-1/2 hours, until roast is very tender. Check pan occasionally for liquid level; if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1-1/2 lb. roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days, until ready to use. Serve cold or reheated.

makes 4 servings

from www.honey.com

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