Asian Pork Lettuce Wraps

Total Time:
40 min
10 min
30 min

4 servings

  • 1 1/4 cups white rice
  • 2 teaspoons vegetable oil, plus more for brushing
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon Sriracha (Asian chile sauce), plus more for drizzling
  • 1 1/2 teaspoons grated peeled ginger
  • 1 large pork tenderloin (about 1 1/4 pounds), halved lengthwise
  • 2 carrots, diced
  • 1/2 English cucumber, diced
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 2 teaspoons packed light brown sugar
  • 12 large Bibb or Boston lettuce leaves
  • Chopped fresh cilantro, for topping
  • Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.

  • Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.

  • Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.

  • Photograph by Antonis AchilleosProtein:

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