I’ve literally made this recipe four times in the last four weeks. And no, I’m not sick of it. In fact, I’m planning when I’m going to make it again this week. Maybe Monday? Maybe Wednesday? Probably both.
Pork lettuce wraps. Crunchy, light, flavorful and delicious. One of those perfect meals that leaves you full and satisfied in the evening but airy and flat-tummied in the morning. Yes, flat tummied. Says the girl who just bought a wedding dress that’s currently slightly snug. Hence the lettuce wraps.
Mix ground pork with garlic and ginger. Let the meat come to room temperature and the flavors meld together.
Put chopped red pepper, cucumber, carrot, cilantro, jalepeño and serrano in a large bowl and set aside.
Meanwhile, cook the pork and season with salt and pepper.
In a small bowl, make the dressing with lime juice, fish sauce and agave nectar.
The only thing that would make this meal better? If every vegetable in the bunch came from my garden instead of the store. And if I was eating these bundles of goodness while wearing a white gown that fits like a glove. We’ll get there, folks. On both fronts.
Pork Lettuce Wraps
recipe adapted from Cooking Light
1 1/2 lbs ground pork
5 cloves of garlic, pressed or minced
1 tbsp grated fresh ginger
1 medium sized English cucumber, chopped
1 red pepper, chopped
4 medium sided carrots, peeled and julienned
1/2 cup fresh cilantro, chopped
1 jalepeño pepper, diced
1 serrano pepper, diced
3 tsp fish sauce
1 tsp agave nectar
1 head of Bibb lettuce
1/2 cup dry roasted peanuts
salt and pepper to taste
Put the pork, garlic and ginger in a medium-sized bowl. Mix together and let sit at room temperature for 15 minutes. Meanwhile, chop the vegetables and put them in a larger bowl.
Heat a large non-stick skillet over medium heat and cook the pork gently, until no pink remains and the meat is cooked through. Stir often.
While the meat cooks, juice the limes into a small bowl. Add the fish sauce and the agave and whisk until incorporated. Set aside. Crush the peanuts, either by chopping or blitzing in a mini-food processor and set aside.
Pour the cooked pork into the bowl with the vegetables and top with the dressing. Gently combine by folding all ingredients together. Taste, and season with salt and pepper if needed.
To serve, fill a lettuce leaf with about 1/3 cup of the pork mixture. Top with a sprinkle of peanuts and a bit of Sriracha if you’d like.
Yum! Looks amazing, I will have to make a few tweeks to this so that my food allergies do not act up but looks amazing the way it is.
This does sound yummy w/o that stuffed feeling.
Adding it to the grocery list!
Yep, another one I’m making!
I’m not a fan or fish sauce. Do you think I should omit it or trade it for something different?
Hi Lauren! You can definitely use soy sauce in place of the fish sauce. Let me know how it goes and thanks so much for reading 🙂
Your post inspired me. Made a little different version using a terrayi marinade and adding bean sprouts and mushrooms. Having it for lunch this week. Love your blog.
I am making this tonight except with homemade sausage. I also am not doing the peppers because even mild peppers and salsa are too hot for me! I better get to cooking, love your site!!
These lettuce wraps do look delish but I think I’ll try adding a little minced water chestnuts just for some added crunch. I think they do that at P.F. Changs in Maple Grove. Also I have to mention I didn’t think I’d enjoy T.C.L. quite as much without John, but as I watched you with all the different co-hosts ,I just loved you with Chris Evers. I didn’t know if he was in the running as he’s a news anchor but I called the station anyways to say how much I liked the two of you together. You made my day on Friday, thanks for picking him.