Spicy Pork Lettuce Wraps Recipes

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SWEET 'N SPICY PORK LETTUCE WRAPS



Sweet 'n Spicy Pork Lettuce Wraps image

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

1 tbsp. canola oil
1 tbsp. chopped fresh ginger
2 cloves garlic, minced
1 lb. ground pork
1/4 c. hoisin sauce, plus more for serving if desired
1 tbsp. sriracha
1 head romaine, leaves separated
1 large carrot, cut into matchsticks
2 scallions, sliced
1 tbsp. sesame seeds

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.

PORK LETTUCE WRAPS



Pork Lettuce Wraps image

My husband loves eating at PFChang's so I decided to try and duplicate their appetizer of lettuce wraps. I substituted a few items to make it original. He loves them so much I'll usually make a double batch and serve it as our main course. -Brenda Buerkle, Riverto, Wyoming

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 18

1-1/2 teaspoons cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon cold water
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon canola oil
FILLING:
1 pound ground pork
1 cup chopped celery
1 cup sliced fresh shiitake mushrooms
3/4 cup sliced water chestnuts, drained and chopped
1 teaspoon canola oil
6 green onions, finely chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 package (8.8 ounces) thin rice noodles
12 large lettuce leaves

Steps:

  • In a small bowl, combine the first seven ingredients until smooth; set aside., In a large skillet, cook pork over medium heat until no longer pink; drain. Remove and keep warm. In the same pan, stir-fry the celery, mushrooms and water chestnuts in oil until crisp-tender. Add the onions, garlic and pepper flakes; stir-fry 1 minute longer. Add pork; heat through., Meanwhile, cook noodles according to package directions. Rinse under cold water; drain well and set aside., Stir cornstarch mixture; add to pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Divide rice noodles among lettuce leaves; top with pork mixture. Fold lettuce over filling.

Nutrition Facts :

VIETNAMESE PORK LETTUCE WRAPS



Vietnamese Pork Lettuce Wraps image

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

1/2 cup white vinegar
1/4 cup sugar
1/8 teaspoon salt
2 medium carrots, julienned
1/2 medium onion, cut into thin slices
FILLING:
1 pound ground pork
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fish sauce, optional
ASSEMBLY:
8 Bibb lettuce leaves
1/2 English cucumber, finely chopped
1 small sweet red pepper, finely chopped
3 green onions, chopped
1/2 cup each coarsely chopped fresh basil, cilantro and mint
1 jalapeno pepper, seeded and finely chopped
1/4 cup salted peanuts, chopped
Hoisin sauce
Lime wedges

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



Sticky pork lettuce wraps image

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

2 tbsp soy sauce
2 tbsp honey
2 tbsp brown sugar
pinch cinnamon
pinch five-spice powder
4 thin-cut pork loin steaks
1 carrot , sliced into matchsticks
1 lime , juiced
pinch golden caster sugar
1 tbsp rapeseed oil
½ cucumber , cut into matchsticks
16 soft lettuce leaves (we used Butterhead lettuce)
sweet chilli sauce , to serve

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

SPICY PORK LOIN AND LETTUCE WRAPS



Spicy Pork Loin and Lettuce Wraps image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pieces (about 2 pounds) pork tenderloin, trimmed of silver skin
Kosher salt
1/2 teaspoon sweet paprika
2 tablespoons canola oil
3 tablespoons white vinegar
3 tablespoons dark soy sauce
3 tablespoons honey
3 tablespoons fish sauce
3 tablespoons freshly grated ginger, skin on
6 scallions, minced, green and white parts both
36 to 40 medium to large Bibb lettuce leaves
1 small Fresno chili, thinly sliced
12 stems cilantro (about 1/2 cup leaves), stemmed

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 THAI-STYLE LETTUCE WRAPS



Spicy Thai-Style Lettuce Wraps image

Any leftover pulled or shredded meat--think rotisserie chicken or pulled pork--would work in these quick and flavorful wraps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Number Of Ingredients 11

3 medium carrots
2 tablespoons rice-wine vinegar
2 tablespoons fresh lime juice
1 Thai red chile, thinly sliced
1 teaspoon sugar
Coarse salt
Bibb lettuce leaves, separated
Warm shredded Wine-Braised Brisket
Cucumber slices, for serving
Fresh basil leaves, for serving
Hoisin sauce, for serving

Steps:

  • Shave carrots into ribbons with a peeler. Toss together in a bowl with vinegar, lime juice, chile, and sugar. Season with salt. Assemble wraps by filling lettuce leaves with carrot mixture, brisket, cucumber slices, basil, and hoisin sauce.

SPICY GINGER PORK IN LETTUCE LEAVES (WRAPS)



Spicy Ginger Pork in Lettuce Leaves (Wraps) image

From "Food and Wine" magazine, September 2006 ed. I decreased the amount of oil used. This does require quite an inventory of ingredients, but it is worth it!

Provided by dawn2701

Categories     Pork

Time 30m

Yield 24 wraps, 6 serving(s)

Number Of Ingredients 11

3/4 lb ground pork
1 red bell pepper, finely diced
1 garlic clove, minced (or 1 tsp. minced garlic)
1 tablespoon crushed ginger (from a jar)
1 tablespoon thai sweet chili sauce
1 tablespoon fish sauce
1 tablespoon sesame oil
1 (8 ounce) can water chestnuts (drained and diced)
2 scallions (thinly sliced)
2 tablespoons cilantro, chopped
1 head boston lettuce (leaves separated and rinsed)

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.

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