Sunday, May 22, 2011

Gluten Free Spicy Thai Pork Wraps

Sorry it's been so long since my last post.  Sum it up to my dad passing away, getting a new job and moving into a new home.  But no worries!!! I have a bunch of great new gluten free recipes ready to go, and now with summer upon us, there will be more opportunities to take those lovely food shots that go so well with the recipes.


These are delicious, hearty wraps with a kick.  The pork meatballs are packed full of flavour and marry well with sweet crunchy veggies and creamy chili sauce.  They can be made as a sandwich or as a wrap.  Just use the gluten free bread of your choice.  Serves four (4).

Hot Chili Mayo:

  • 1/3 cup mayonnaise (low fat or regular)
  • 1/3 cup plain yogurt (low fat or regular)
  • 2 green onions, finely chopped
  • 1 tablespoon hot chili sauce (such as sriracha or Franks Red Hot)

  • 1 pound ground pork
  • 1/4 cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1 tablespoon fish sauce 
  • 1 tablespoon hot chili sauce (such as sriracha or Franks Red Hot)
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon coarse kosher salt
  • 1 tablespoon Asian sesame oil (for frying)

  • 2 cups julienne carrots
  • 2 cups julienne cucumber
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon coarse kosher salt
  • Thinly sliced jalapeño chiles (fresh or tinned)
  • 16 large fresh cilantro sprigs

Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill. 

Toss first 6 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet.  Can be made 1 day ahead.  Cover and chill until ready to cook.

Preheat oven to 350°F.   Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown turning meatballs often and lowering heat if browning too quickly, about 10 minutes. 
Repeat with remaining meatballs.

Transfer meatballs to another rimmed baking sheet. Place in oven and let bake until done for about 15 to 20 minutes. The meatballs should be cooked through.


You can use a variety of different gluten free breads.  I used a rice tortilla shell which was lovely.  If using wraps, be sure to warm in the oven before using so they fold nicely.  If not, you can use a variety of different types of gluten free breads such as buns, pita bread or regular sandwich bread.  

Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Finish will a good dollop of the hot chili mayo mixture and cilantro.  

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