Crispy Ginger-Pork Wraps with Spicy Peanut Sauce
Experience the delightful flavors of Cambodia with this Crispy Ginger-Pork Wraps with Spicy Peanut Sauce recipe. Succulent ground pork is infused with aromatic garlic, shallots, and fresh ginger, all combined in a fragrant tamarind glaze. Wrapped in blanched spinach leaves and sprinkled with roasted, coarsely ground peanuts, these wraps are not only a feast for the taste buds but are also visually stunning. Whether served as a charming appetizer or a light meal, these wraps are perfect for sharing with friends and family. Garnish with fresh cilantro and vibrant red bell pepper slices to elevate the presentation. Accompanied by crispy rice, this dish embodies the rich essence of Cambodian cuisine.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
vegetable oil
2 tablespoons (heat in skillet)
garlic cloves
5 large (thinly sliced)
shallots
4 large (thinly sliced)
ground pork
1/2 lb (raw)
tamarind juice
3 tablespoons (freshly squeezed)
sugar
6 tablespoons (granulated)
salt
1 1/2 teaspoons (to taste)
gingerroot
3 tablespoons (peeled and finely chopped)
peanuts
1/2 cup (roasted and coarsely ground)
spinach leaves
1 bunch (fresh, for wrapping (optional))
fresh cilantro
1 bunch (stems for garnish)
sliced red bell pepper
to taste (for garnish (optional))
crispy rice
to serve (prepared as desired)
Instructions
1
1. Heat vegetable oil in a large skillet over medium-high heat. Add the sliced garlic and shallots, frying until they are crispy and golden brown, about 30 seconds. Use a slotted spoon to remove them from the oil and place them on a paper towel to drain.
2
2. In the same skillet, add the ground pork and cook, breaking it apart with a spatula or wooden spoon, for about 3 minutes, or until browned.
3
3. Reduce the heat to medium and stir in the tamarind juice, sugar, and salt, cooking for an additional minute.
4
4. Add the fried garlic, shallots, and finely chopped gingerroot to the pork. Continue cooking for 3 minutes until the mixture thickens and the liquid is mostly evaporated.
5
5. Stir in the coarsely ground peanuts, mixing well. Remove the skillet from heat and let it cool slightly.
6
6. For wrapping, bring a pot of water to a boil and blanch the spinach leaves for about 10-15 seconds until just wilted. Transfer them to a towel to drain and cool down.
7
7. To assemble, take a blanched spinach leaf and place a teaspoonful of the pork mixture in the center. Fold the sides over the filling, then fold the top and bottom to seal the wrap. Arrange seam side down on a serving platter.
8
8. If not using spinach leaves, serve the pork mixture in a decorative bowl. Garnish with fresh cilantro stems and sliced red bell peppers.
9
9. Serve warm or at room temperature alongside crispy rice for an added crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Ginger-Pork Wraps with Spicy Peanut Sauce?
They are a traditional Cambodian-inspired dish featuring ground pork infused with garlic, shallots, and ginger in a tamarind glaze, wrapped in blanched spinach leaves.
Which cuisine does this recipe belong to?
This recipe embodies the rich essence of Cambodian cuisine.
What is the primary protein used in this recipe?
The primary protein used is 1/2 lb of ground pork.
How should the garlic and shallots be prepared before frying?
Both the 5 large garlic cloves and 4 large shallots should be thinly sliced.
How long do you fry the garlic and shallots?
They should be fried in vegetable oil for about 30 seconds until they are crispy and golden brown.
What ingredients make up the fragrant tamarind glaze?
The glaze is made from 3 tablespoons of freshly squeezed tamarind juice, 6 tablespoons of sugar, and 1 1/2 teaspoons of salt.
How do you prepare the gingerroot for the pork mixture?
The gingerroot should be peeled and finely chopped to equal 3 tablespoons.
What type of peanuts are required and how are they processed?
The recipe calls for 1/2 cup of roasted peanuts that have been coarsely ground.
How do you prepare the spinach leaves for wrapping?
Blanch the spinach leaves in boiling water for 10-15 seconds until wilted, then transfer to a towel to drain and cool.
How much pork mixture goes into each wrap?
Place a teaspoonful of the pork mixture in the center of each blanched spinach leaf.
How do you fold the spinach wraps?
Fold the sides over the filling, then fold the top and bottom to seal the wrap, placing it seam side down on a platter.
What is an alternative way to serve the pork if I don't use spinach?
You can serve the pork mixture in a decorative bowl garnished with cilantro and red bell peppers.
What should be served alongside the wraps for extra crunch?
The dish is best accompanied by crispy rice.
What garnishes are recommended for this dish?
Fresh cilantro stems and vibrant red bell pepper slices are recommended for garnishing.
Is this recipe considered gluten-free?
Yes, based on the recipe tags, this dish is categorized as gluten-free.
Can these wraps be served at room temperature?
Yes, they can be served either warm or at room temperature.
What is the flavor profile of this recipe?
The flavor profile is savory, aromatic, and fragrant with a delightful ginger and peanut influence.
How long should the pork cook initially?
The ground pork should be cooked for about 3 minutes or until browned.
When do you add the fried garlic and shallots back into the pan?
Add them back into the skillet along with the gingerroot after the tamarind juice and sugar have cooked for one minute.
How many ingredients are in this recipe?
There are a total of 13 ingredients used in this recipe.
What type of oil is used for frying?
The recipe specifies using 2 tablespoons of vegetable oil.
How do you know when the pork mixture is finished cooking?
It is finished when the mixture thickens and the liquid is mostly evaporated, which takes about 3 minutes after adding the aromatics.
Is this dish suitable as an appetizer?
Yes, it is perfect as a charming appetizer or a light meal.
What should you do with the garlic and shallots after frying them?
Use a slotted spoon to remove them and place them on a paper towel to drain.
Is the spinach wrapping mandatory?
No, the spinach leaves are listed as optional for wrapping.
How is the tamarind juice described in the ingredients?
It is described as freshly squeezed tamarind juice.
What type of sugar is recommended?
The recipe calls for granulated sugar.
Is the recipe considered healthy?
Yes, it is tagged as a healthy recipe choice.
What tools are needed for cooking the pork?
You will need a large skillet and a spatula or wooden spoon to break the meat apart.
Does the recipe require salt?
Yes, 1 1/2 teaspoons of salt are used, or adjusted to taste.