Fitness / September 22, 2024

Pork Lettuce Wraps

These out-of-this-world Pork Lettuce Wraps pack a seriously delicious umami punch.

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Have you ever had to trick a loved one into eating something that they deemed well outside their dietary comfort zone? I’ve experienced this on more occasions than I can count. The time I managed to convince the most finicky eater I know to taste my order of Chinese pork lettuce wraps is my crowning achievement. I loved seeing his face go from borderline-grumpy to visibly pleased as he went in for a second bite, and then a third. This pork lettuce wrap recipe draws inspiration from dishes like that one, dishes that spark surprise and joy and open our eyes to just how vast the world of food really is. And I think that’s very cool and definitely something to celebrate. Without further ado, here are the pork lettuce wraps that will absolutely win the hearts of your favorite finicky people.

Are Pork Lettuce Wraps Healthy?

These yummy pork lettuce wraps are a good source of vitamins B6 and B12, naturally low in carbohydrates, and rich in protein and iron. Even though the star of this recipe is the seasoned pork, it is possible to swap out the meat for a comparably flavorful plant-based alternative. I have made a vegan variation of this dish using a combination of minced mushrooms and walnuts in lieu of real meat. With the right seasonings and enough time to simmer in the umami-packed marinade, you can get some delicious results. Alternatively, you can use your favorite plant-based ground meat substitute, like Gardein Plant-based Frozen Ground Be’f.

Ingredient Highlight: What Exactly Are Water Chestnuts?

The water chestnut is an aquatic vegetable that grows in marshes—that’s right, it’s not a nut at all. It has a similar texture to an Asian pear—starchy and crunchy—and very mild in flavor, which makes it a popular addition to soups, stews, noodles, and various meat dishes like this one. Water chestnuts are used extensively in many East Asian cuisines, and are a staple in Chinese cooking.

INGREDIENTS

1 tablespoon olive oil
1 pound ground pork
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon crushed red pepper flakes (optional)
1 (8-ounce) can water chestnuts, drained and diced
1 head butter lettuce, leaves separated, cleaned, and dried
Chopped green onions (optional, for garnish)

INSTRUCTIONS

Cook

Brown pork, add onion, garlic, and ginger.

Mix

Add sauces and water chestnuts; cook.

Fill

Fill lettuce leaves, and garnish with green onions.

Devour!

FAQs & Tips

How do I prep and store these wraps?

Store the meat filling and the lettuce in separate airtight containers in the fridge for up to two days. You can also freeze the meat filling and store in your freezer for up to three months.

HOW DO YOU KEEP LETTUCE CRISP FOR WRAPS?

Once you’ve washed your lettuce, be sure to thoroughly dry each leaf. Then, line the bottom of a food storage container with paper towels to store your prepped lettuce. Keep it cool in the fridge until it’s time to assemble the wraps. This will help keep the lettuce from wilting.

WHICH LETTUCE IS BEST FOR WRAPS?

You’ll want to use a soft, flexible lettuce variety that doesn’t have a strong flavor. The milder the flavor, the better. For those reasons, butter lettuce is a wonderful choice.

Serving Suggestions

There are so many possibilities when it comes to creating a fully fleshed-out menu around these delicious pork lettuce wraps. My personal favorite accompaniments are crunchy veggie dishes like this broccoli stir-fry with ginger and sesame or these sesame soba noodles.

Pork Lettuce Wraps

These out-of-this-world Pork Lettuce Wraps pack a seriously delicious umami punch.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 398kcal

Author Sarah Martin

Ingredients

1 tablespoon olive oil
1 pound ground pork
1 medium onion diced
2 cloves garlic minced
1 tablespoon freshly grated ginger
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon crushed red pepper flakes optional
1 8-ounce can water chestnuts, drained and diced
1 head butter lettuce leaves separated, cleaned, and dried
chopped green onions optional, for garnish

Instructions

Heat olive oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it apart with a spoon, until no longer pink, about 5-6 minutes.
Add diced onion, minced garlic, and grated ginger to the skillet. Cook until the onion becomes translucent, about 2-3 minutes.
Stir in hoisin sauce, soy sauce, rice vinegar, and crushed red pepper flakes (if using). Cook for another 2 minutes, stirring constantly.
Add diced water chestnuts and cook for an additional 1-2 minutes until everything is well combined and heated through.
Serve the pork mixture in butter lettuce leaves. Garnish with chopped green onions if desired.