Chinese Leaf Pork Wraps Recipes

ASIAN PORK LETTUCE WRAPS

Steps:

• Heat grill to medium heat. Spray with nonstick cooking spray.
• Drizzle pork with olive oil and grill for 20-25 minutes or until fully cooked. Allow the pork to rest on a cutting board for 5 minutes before slicing.
• While the pork is cooking make the sauce. Add hoisin sauce, soy sauce and oyster sauce to a large skillet or pan. Cook over low heat until heated through.
• Cube the cooked pork into bite sized pieces.
• Toss the cubed pork into the sauce.
• Serve immediately over bib lettuce with green onions and sesame seeds, if desired.

CHINESE LEAF PORK WRAPS

Steps:

• Heat the oil in a wok and add the pork mince. Stir-fry over a high heat for 5 mins until cooked through. Remove with a slotted spoon and set aside.
• Add the garlic, ginger, mushrooms and spring onions to the wok. Stir-fry for 2-3 mins, then add the rice & peas. Stir-fry for 1 min, then add the egg and cook until the egg scrambles. Stir through the parsley, pork, soy and seasoning.
• Pile the rice and pork into Chinese leaves and serve with soy and sweet chilli sauce.

ASIAN PORK LETTUCE WRAPS

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
• Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
• Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.

SPICY PORK LETTUCE WRAPS

Steps:

• For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
• For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
• Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.