Categories: Asian
Ingredients
- 2 2/3 cups water
- 1/2 tsp salt
- 1 1/3 cups long grain white rice
- 1/4 cup chopped fresh cilantro
- 1/4 cup unsweetened coconut milk
- 1 tbsp. fresh lime juice
- For Pork Wraps:
- 1 lb. ground pork
- 1 tbsp. vegetable oil
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup finely diced carrot
- 1/2 cup chopped water chestnuts
- 3 tbsp. grated fresh ginger
- 1/3 cup teriyaki sauce
- 1 1/2 tbsp. honey
- 12 hearts of romaine leaves or napa cabbage
- 2 limes, cut into wedges, for garnish
- Chopped fresh cilantro, for garnish
Directions
-
Bring water with salt to a boil in a saucepan over high heat. Add rice, reduce heat, and simmer, covered, until water is absorbed, about 20 minutes. Fluff rice with a fork, then fold in cilantro, coconut milk and lime juice.
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Meanwhile, brown pork in a large skillet over medium-high heat, stirring to break up lumps. Transfer pork to a plate; drain skillet.
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Heat oil in skillet over medium-high heat. Stir in onion, bell pepper, carrot, water chestnuts, and ginger; cook, stirring, until onion is translucent, about 5 minutes. Stir in pork, teriyaki, and honey; cook, stirring, until liquid has evaporated, 3 to 5 minutes.
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Top lettuce leaves with pork mixture and rice, then garnish with lime wedges and chopped fresh cilantro.