Thai Open Wraps

  • 1 teaspoon oil
  • 450 gm1 lb minced pork
  • 6 cloves garlic, finely chopped (amount variable)
  • 3 scallions (green onions), white part, chopped
  • 3/4 cups roasted  peanuts
  • 1 Tbsp Fish Sauce
  • 1 fresh pineapple or 5 tangerines or 4 oranges (or a mixture)
  • 1/3 cup sugar
  • 1/2 teaspoon pepper
  • lettuce leaves
  • mint or coriander leaves
  • chopped chillies

  1. Grind peanuts. 
  2. Heat oil in a frying pan, add pork, garlic and onions. 
  3. Cook until pink color disappears. Drain off most of the fat. 
  4. Add sugar, pepper and fish sauce, cook 12 minutes. 
  5. Add peanuts, mix in well, then remove from heat. 
  6. Allow to cool to room temperature. 
  7. Prepare platter, lining with lettuce leaves. 
  8. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. 
  9. Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. 
  10. Arrange fruit on platter. 
  11. Mound meat mixture onto fruit and decorate with other garnishes. 
  12. Serve at room temperature or chilled.