Spicy Pork Lettuce Wraps Recipes

SWEET 'N SPICY PORK LETTUCE WRAPS

Steps:

• In a large skillet over medium heat, heat oil. Add ginger and garlic and cook until fragrant, 2 minutes. Add ground pork and cook until no longer pink, 5 minutes. Add hoisin sauce and Sriracha and stir until combined.
• Spoon pork into lettuce leaves and sprinkle with carrots, scallions, and sesame seeds and drizzle with Sriracha. Serve with extra hoisin, if desired.

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.

SPICY PORK LOIN AND LETTUCE WRAPS

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.

STICKY PORK LETTUCE WRAPS

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.

SPICY GINGER PORK IN LETTUCE LEAVES (WRAPS)

Steps:

• 1. Combine first 7 ingredients.
• 2. Stir-fry mixture over high heat, breaking up pork, and cooking through until brown (about 8 minutes).
• 3. Stir in remaining ingredients and remove from heat.
• 4. Serve family style with pork mixture in a bowl and lettuce leaves stacked on a plate.