ASIAN PORK LETTUCE WRAPS
Easy 30 Minute Asian Pork Lettuce Wraps! Grilled pork tossed with an amazing Asian sauce. Perfect as an appetizer or for dinner!
Provided by Kelley Simmons
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 586 kcal, Carbohydrate 8 g, Protein 94 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 295 mg, Sodium 770 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
SPICY PORK LOIN AND LETTUCE WRAPS
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
- Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
- Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
- Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.
SPICY PORK LETTUCE WRAPS
These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
GRILLED CHICKEN LETTUCE WRAPS
Lettuce wraps are a lighter option for lunch or dinner, and these are filled with a delicious Italian-style topping plus herbs, spices and chicken.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
- For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
- Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
- Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
- To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.
VIETNAMESE PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
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.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
STICKY PORK LETTUCE WRAPS
Let people build their own with these sticky pork lettuce wraps - they'll prove a winner with kids. They're perfect for a summer lunch or light dinner
Provided by Lulu Grimes
Categories Lunch, Main course, Starter, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Make the marinade by mixing the soy with the honey, brown sugar, spices and 1 tbsp water. Put the pork in a shallow bowl, pour the marinade over, turning to make sure the steaks are well coated, then leave to marinate for at least 30 mins.
- Mix the carrot with the lime juice and caster sugar. Brush a piece of foil with oil and line the grill pan. Grill the pork steaks (or griddle if you prefer) for 4 mins each side. Keep an eye on them in case the sugar in the marinade starts to blacken. When cooked, cut the pork into strips.
- Put the lettuce leaves out on a board and divide the pork between them. Add some carrot and cucumber, then fold in both ends of the lettuce leaf and roll up from one side to contain the filling. Serve with sweet chilli sauce, if you like.
Nutrition Facts : Calories 346 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
ASIAN GRILLED PORK TENDERLOIN LETTUCE WRAPS
I make this on one night, and "Tacos Al Pastor" on the second night because the two recipes share a lot of ingredients, but taste nothing alike. Tacos Al Pastor also requires overnight marinating, so this dish can be made the day the ingredients are purchase, while Tacos Al Pastor marinates for the second night. This recipe is also super healthy.
Provided by larchie
Categories Pork
Time 1h42m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare pork, combine first six ingredients and mix well; add pork and marinate for one hour in the refrigerator, turning occasionally. Prepare grill to medium high heat in this time. Remove pork from marinade, and discard marinade. Sprinkle pork with salt.
- Place pork on grill rack coated with cooking spray. Cook to an internal temperature of 155 (about 22 minutes), turning occasionally. Remove from heat, and let stand 10 minutes. Cut into 1/2 inch slices, and then slice into thin strips; keep warm.
- To prepare salad, combine carrot and next six ingredients (through jalapeno) in medium bowl, toss well.
- Place 1-1/2 oz of pork on each 8 lettuce leaves; top each evenly with 1/4 c salad mixture and 2 tbsp of bean sprouts.
Nutrition Facts : Calories 215.6, Fat 6.5, SaturatedFat 2.2, Cholesterol 74.8, Sodium 687.6, Carbohydrate 9.9, Fiber 2.3, Sugar 3.9, Protein 25.8
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