By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
326 cal · 30 min
Mini Thai Pork Pitas
Recipe GLPRe57f0fdf7527c5
Seasoned ground pork infused with lime, cilantro, and mint, wrapped in tender mini pita breads with crisp lettuce and fresh herbs. This Southeast Asian-inspired handheld dish combines aromatic flavors with a satisfying, portable format perfect for appetizers or a casual main course.
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Ingredients
1 large egg
1/4 cup finely chopped shallots
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh mint leaves
2 tablespoons fish sauce
1 Finely grated zest of 1 lime
1 tablespoon freshly squeezed lime juice
1 clove garlic, finely chopped
1/4 teaspoon fine salt
1 pound ground pork
2 tablespoons vegetable oil
15 mini pita breads (about 2 1/2 inches in diameter)
Butter lettuce leaves
Fresh mint leaves
Fresh cilantro
Lime wedges
Directions
In a small bowl, beat the egg lightly with a fork. Add the chopped shallots, cilantro, mint, fish sauce, lime zest, lime juice, garlic, and salt. Stir until well combined and set aside.
Place the ground pork in a large bowl. Pour the egg mixture over the pork and mix gently with your hands until just combined, being careful not to overwork the meat.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the pork mixture and cook, breaking it apart with a spoon or spatula, for 8 to 10 minutes until the pork is cooked through and no longer pink. The internal temperature should reach 160°F.
Transfer the cooked pork to a serving dish and set aside.
Warm the mini pita breads according to package directions if desired, or serve at room temperature.
To serve, place a small portion of the cooked pork onto each mini pita bread. Top with butter lettuce leaves, fresh mint, and cilantro. Serve with lime wedges on the side.
Comments
Fish sauce and fresh mint are the linchpin ingredients here, and while both appear at Harris Teeter and Food Lion, fish sauce lives in the Asian aisle and mint often requires a produce-section hunt—budget an extra five minutes of shopping time rather than a second stop. The thirty-minute window ignores the lime-juice squeezing, cilantro-chopping, and shallot-mincing that precedes cooking; add ten to fifteen minutes of actual prep before heat. At roughly $1.50 to $1.80 per serving (driven by ground pork at $4–5 per pound and fresh herbs), this lands mid-range for a pork dish; the yield of twelve makes it a plausible weeknight family meal or crowd option. These reheat poorly—the pita softens and the lettuce wilts—so plan to serve them fresh the same night, which suits its snack-size format.
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