Thai Pork Larb & Rice Salad Wraps
With fresh herbs, savory pork and fragrant Jasmati Rice, these Thai-inspired salad wraps make the perfect weeknight dinner.
Prepare rice according to package directions. Let cool slightly.
Heat canola and sesame oil in large skillet set over medium-high heat; cook pork, shallots, garlic, ginger, half of the chili peppers, salt and pepper for 5 to 8 minutes or until pork starts to brown.
Stir in lime juice, fish sauce and brown sugar; cook for 3 to 5 minutes or until pork is cooked through. Stir in radish; cook for 1 to 2 minutes or until starting to wilt. Stir in rice. Remove from heat.
Assemble rice and pork mixture in lettuce leaves. Top with remaining chili peppers, cucumbers, Thai basil, cilantro and mint. Garnish with peanuts and serve with lime wedges.
Alternatively, serve rice in bowls topped with pork, shredded lettuce, cucumbers, herbs and peanuts. Garnish with shiso herb, if desired.