Sally's Recipe of the Week

Sally's Recipe of the Week

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Sally's Recipe Of The Week: Asian Pork Lettuce Wraps

Asian Pork Lettuce Wraps

Serves 4

I love lettuce wraps.My favorite type of lettuce to use with wraps is Boston Bibb but it can be pricey. I’m using Romaine today because that’s what I have and it is my second favorite choice.You can completely do this recipe with ground chicken, turkey or beef. I chose ground pork because it was on sale at Doris and I have not used it in a while. Top the wraps with what you like, cilantro, bean sprouts, scallions, peanuts whatever makes you happy. Not a lettuce wrap fan, you could top rice or cauliflower rice with this.

Here is what you need: 

1 ½ pounds ground pork

1 TBS olive oil

1 8-ounce can water chestnuts - drained and chopped

1 small onion diced

¾ cup shredded carrots

1 TBS sesame seed oil

1/3 cup low sodium soy sauce

¼ cup hoisin sauce

3 cloves garlic, minced or finely chopped

1 TBS minced fresh ginger (can use ½ tsp ground ginger)

1 TBS lemon zest

2 tsp sriracha sauce (less or none if you don’t like heat)

1 TBS fish sauce – optional

¼ tsp crushed red pepper- optional

sliced scallions and chopped cilantro for garnish

Romaine or Boston Bibb lettuce for serving 

Here is what you need to do: 

In a bowl mix together soy sauce ,sesame oil,  hoisin sauce, fish sauce, garlic, lemon zest, ginger, sriracha, and red pepper flakes. Set aside.

Heat a large skillet on medium high and add the olive oil. When the oil is hot, add pork and break it up with a spoon.  When the pork is starting to brown add in the water chestnuts, onions, and carrots and cook until they are tender.   Add in the sauce from the bowl and turn down the heat, let it simmer for 10 minutes.

Serve in lettuce cups and garnish with green onions, cilantro or what you like.

Also you can make a dipping sauce if you like with equal parts sweet Thai chili sauce and soy sauce.

If you have leftover filling, it can store in the fridge for 3 day or freeze it!

Let’s Eat!!

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