Pork Lettuce Wraps
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
607 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Pork Lettuce Wraps
Description
Pork Lettuce Wraps feature a seasoned mixture of ground pork and crunchy vegetables like zucchini, water chestnuts, onion, and carrot, all cooked together in a sauce blending soy, hoisin, fish sauce, garlic, lemongrass, and ginger. The sesame oil used in sautéing adds a nutty aroma, while Sriracha and red pepper flakes introduce mild heat. The filling is cooked until tender and slightly reduced to concentrate flavors. Presented in fresh lettuce leaves, these wraps provide a crisp vessel to hold the savory mixture, creating a refreshing texture contrast.
The recipe encourages serving the wraps as small, handheld bites or as a main dish over rice if preferred. The combination of ingredients delivers a complex flavor profile, enhanced by the recommended but optional fish sauce and lemongrass paste, which deepen the umami and add a subtle citrus note respectively.
Optionally, a sauce made from sweet chili and soy can be whisked together for additional dipping, providing a sweet and spicy complement. The lettuce wraps can be assembled shortly before eating to maintain the crispness of the leaves.
Ingredients
- 1 ½ pounds ground pork
- 1 zucchini diced, small-medium
- 1 water chestnuts drained and roughly chopped, 8-ounce can
- ½ white onion diced, or yellow onion
- ½ cup carrot shredded
- 2 tablespoons sesame oil
- ⅓ cup soy sauce I used low sodium
- ¼ cup hoisin sauce
- 1 tablespoon fish sauce optional but HIGHLY recommended
- 1 tablespoon garlic minced
- 1 tablespoon lemongrass paste optional but HIGHLY recommended
- 2 teaspoons ginger OR ½ teaspoon ground ginger, paste
- 2 teaspoons Sriracha sauce
- ¼ teaspoon red pepper flakes optional, leave out for mild, crushed
- green onion for garnish, chopped
- 1 head iceberg lettuce for serving (butter lettuce or romaine will also work)
Instructions
- Whisk together soy sauce, hoisin sauce, fish sauce, garlic, lemongrass, ginger, sriracha, and red pepper flakes. Set aside.
- Drizzle oil into a large skillet over medium-high heat.
- Add pork and brown, breaking apart with a spoon or spatula as it cooks, for about 5 minutes.
- Add zucchini, water chestnuts, onions, and carrots. Sauté about 5-7 minutes until veggies are tender.
- Stir in sauce. Reduce heat to medium-low. Simmer for 5-10 minutes.
- Serve in lettuce cups and garnish with green onions if desired.
Notes
- The recommended optional ingredients fish sauce and lemongrass paste add depth but can be omitted if unavailable without compromising the dish's overall flavor.
- The filling is versatile enough to serve over rice, making it adaptable as a main course or appetizer.
- Use fresh lettuce when possible to ensure crispness and ease of wrapping.
- For milder taste, omit the red pepper flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 19g | 6% |
| Protein | 34g | 68% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 123mg | 41% |
| Sodium | 1891mg | 79% |
| Potassium | 977mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 3502IU | 70% |
| Vitamin C | 18mg | 20% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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