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Thai Pork Wraps
Enjoy a delicious Thai ground-pork cabbage wrap dish that uses fresh mint and cilantro right out of your AeroGarden!
![](https://images.contentstack.io/v3/assets/blt1427bdf7bce86b53/blt47ab665e8a8f37aa/628826041cd65960bcff0cd0/ThaiPorkWraps-750x501.jpg)
Enjoy a delicious Thai ground-pork cabbage wrap dish that uses fresh mint and cilantro right out of your AeroGarden!
Grow your own!
INGREDIENTS
1 handful fresh cilantro - grown in your AeroGarden
1 handful fresh mint - grown in your AeroGarden
1/2 small head white or green cabbage OR Head of Lettuce
2 shallots
10 ounces lean ground pork
3 to 4 tablespoons fresh lime juice
2 tablespoons bread crumbs
1 tablespoons fish sauce
1/8 teaspoon cayenne powder
PREPARATION
Chop enough cilantro and mint leaves to measure 2 tablespoons each. Cut cabbage into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
In a small saucepan stir together pork and 2 tablespoons lime juice and cover with a small amount of cold salted water. Bring pork to a simmer, stirring and breaking up meat, until just cooked through. Drain pork well then in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice.
Transfer pork mixture to a bowl. Arrange sprigs of cilantro and mint on pieces of cabbage and spoon pork mix on top.
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