Thai Style Pork Burritos
Experience a bold fusion of flavors with these Thai Style Pork Burritos, where Asian-inspired ingredients meet the handheld convenience of a burrito. Juicy ground pork is seasoned with a savory blend of soy sauce, fish sauce, garlic, and ginger, balanced by the sweetness of brown sugar and the tang of lime juice. A drizzle of homemade peanut sauce—crafted from creamy coconut milk, peanut butter, and sesame oil—adds indulgent richness. Wrapped in warm flour tortillas, each burrito is filled with fluffy jasmine rice, crisp shredded carrots, vibrant bell peppers, refreshing cucumber, and aromatic cilantro for a delightful balance of textures and tastes. Perfectly portable and ready in under 40 minutes, these burritos make an ideal quick dinner or crowd-pleasing party dish. Serve with extra peanut sauce on the side for dipping to ensure every bite is bursting with Thai-inspired deliciousness!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 1 tablespoon Sriracha
- 2 cups Cooked jasmine rice
- 1 cup Shredded carrots
- 1 Red bell pepper, thinly sliced
- 1 Cucumber, julienned
- 0.5 cup Fresh cilantro, chopped
- 4 Large flour tortillas
- 3 tablespoons Peanut butter
- 2 tablespoons Coconut milk
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame oil
Instructions
Heat a large skillet over medium-high heat and cook the ground pork until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
Add the minced garlic and grated ginger to the skillet and stir for 1-2 minutes until fragrant.
Stir in the soy sauce, fish sauce, brown sugar, lime juice, and sriracha. Let the mixture simmer for 5 minutes to allow the flavors to meld. Remove skillet from heat and set aside.
In a small bowl, whisk together the peanut butter, coconut milk, rice vinegar, and sesame oil to create the peanut sauce. Set aside.
Warm the tortillas in a dry skillet or microwave so they are pliable.
Assemble the burritos: Spread a spoonful of the peanut sauce down the center of each tortilla. Add a scoop of cooked jasmine rice, a generous portion of the pork mixture, and top with shredded carrots, red bell pepper slices, julienned cucumber, and chopped cilantro.
Fold in the sides of the tortilla, then roll it up tightly to form a burrito. Repeat with the remaining ingredients.
Serve immediately with extra peanut sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
