GRILLED PORK LETTUCE WRAPS
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.
- Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.
- Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.
SWEET 'N SPICY PORK LETTUCE WRAPS
Want a pork lettuce wrap recipe? These Sweet 'n Spicy Pork Lettuce Wraps recipe from Delish.com is the best.
Categories pork lettuce wraps lettuce wrap recipe healthy lettuce wraps asian lettuce wraps pork wraps
Time 20m
Yield 1
Number Of Ingredients 10
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
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.
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.
SPICY CHICKEN LETTUCE WRAPS
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.
Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g 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
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- Add 1 tablespoon olive oil to a large skillet or wok over medium-high heat. Once it's hot, add the ground pork and cook until no pink remains. To make it crispy, stir occasionally to allow the pork to sit in the hot oil before stirring. This crisps the outsides to a golden brown color.
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- Add the water chestnuts, hoisin sauce, soy sauce, chili garlic sauce, rice vinegar, optional sriracha, ginger, pepper, stir to combine, and cook for about 3 to 4 minutes, or until water chestnuts are warmed and soften slightly; stir intermittently.
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