These pork lettuce wraps are quick, flavorful, and perfect as a light meal or appetizer. Ground pork is cooked in a savory Asian-inspired sauce, then served in crisp lettuce cups and topped with shredded carrots and peanuts.
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Ingredients
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Condiments - Soy sauce (use low sodium to control some of the salt), hoisin sauce and rice vinegar. Store these sauces in the refrigerator after opening for a long shelf life.
Spices - Salt, black pepper, ginger powder and crushed red pepper add flavor and a little kick. Leave out the crushed red pepper if you don't like spicy.
Oil - A little oil is needed in the sauce and to brown the pork. Use a neutral (flavorless) oil with a high smoke point.
Produce - Garlic, green onions, carrots and lettuce are the items needed from the produce section. Use green leaf lettuce for the wraps (Boston or Bibb) any loose leaf lettuce should work.
Meat - Ground pork works really well with the sauce and is a nice change of pace from ground turkey or chicken. For more ground pork recipes try these pork egg rolls and these pork potstickers.
Garnish - Shredded carrots and chopped peanuts add extra crunch and flavor.
Easy prep work
I love the prep work for this dish. Like this beef and vegetable stir fry or this shrimp lo mein recipe, the prep is quick and easy, my go-to for busy weeknights!
- Mince the garlic.
- Slice the green onion.
- Shred the carrots or buy pre-shredded.
- Chop the peanuts.
- Wash the lettuce and pat dry (if not using prewashed)
- Make the sauce: Add the water, soy sauce, hoisin sauce, rice vinegar, garlic, 1 tablespoon of oil, ginger powder and the crushed red pepper (if using) to a canning jar or bowl. Stir well with a whisk or fork to combine.
Step by step instructions
- Heat 1 tablespoon of oil in a large, non-stick skillet over medium-high heat. Add the ground pork, sprinkle it with the salt and pepper, and arrange it in a single layer.
- Cook for 3-4 minutes to brown the bottom layer.
- Flip it in sections so that the browned side is up and cook 3-4 minutes.
- Stir and break up any large pieces with a wooden spoon or spatula. Continue cooking for another 2-3 minutes, stirring frequently.
- Add the prepared sauce to the skillet.
- Stir well and continue cooking for about 5 minutes until cooked through and the sauce is reduced and absorbed.
Add the green onions, take the skillet off the heat and allow the filling to cool.
Serve in the lettuce cups and garnish with the carrots and peanuts. Enjoy!
Recipe tips and notes
- Go easy on the salt. The hoisin and soy sauce already contain a good amount, and you can always add more at the end if needed.
- Prepare the sauce first so the flavors have time to come together while you prep the remaining ingredients.
- Let the filling cool slightly before building the lettuce wraps so the warm filling does not wilt or tear the lettuce.
Storing and reheating instructions
Store the pork filling in an airtight container in the refrigerator for 3-4 days. Keep the lettuce leaves separate and wrap them loosely with paper towels before refrigerating.
The pork filling can also be frozen in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheat the filling in a skillet over medium-low heat or in the microwave until hot all the way through.
According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
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📖 Recipe
Pork Lettuce Wraps
Ingredients
- ¼ cup Water
- 2 tablespoons Low Sodium Soy Sauce
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Rice Vinegar
- 2 Garlic Cloves finely minced or grated
- ½ teaspoon Ginger Powder
- Pinch Crushed Red Pepper optional
- 2 tablespoons Oil divided (1 tablespoon for the sauce and 1 tablespoon to brown the ground pork) Use a neutral (flavorless) oil with a high smoke point - we use canola oil.
- 1 pound Ground Pork
- ½ teaspoon Salt we use kosher salt
- ¼ teaspoon Black Pepper
- 1-2 tablespoon Green Onions sliced
- 7-8 ounces Green Leaf Lettuce butter, Boston, Bibb lettuce work well, rinsed and patted dry
- 1 Small Carrot shredded (for serving)
- ¼ cup Chopped Peanuts for serving
Instructions
Prepare the sauce
- Combine the water, soy sauce, hoisin sauce, rice vinegar, garlic, ginger powder, crushed red pepper (if using) and 1 tablespoon oil in a small jar or bowl. Mix the sauce well with a whisk or fork.
Cook the pork filling
- Heat the remaining tablespoon of oil in a large, non-stick skillet over medium-high heat. When the oil is hot, add the pork, sprinkle with the salt and pepper, and arrange it in one layer.
- Cook the pork for 3-4 minutes. Turn it in sections so that the browned side is up and cook another 3-4 minutes to brown on both sides.
- Stir the pork with a wooden spoon or spatula and continue cooking for another 2-3 minutes while stirring and breaking up any large pieces as you go.
- Add the sauce to the skillet, lower the heat to medium-low (but keep the pork sizzling, lower or raise the heat as needed). Continue cooking the pork for approximately 5 minutes until cooked through (there should be no pink) and the sauce reduces and is absorbed by the meat. Stir frequently.
- Stir in the green onions, remove the skillet from the heat and allow the pork to cool.
- Serve the ground pork in the lettuce cups. The amount of pork to add will depend on the size of each lettuce leaf. Top with a pinch of shredded carrots and a few pieces of chopped peanuts. Enjoy!
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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