Pork Lettuce Wraps with Grapefruit

Total Time:
35 min
28 min
7 min

4 servings

  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons packed dark brown sugar
  • 3 tablespoons shredded unsweetened coconut
  • 1 medium pink grapefruit
  • 3 tablespoons chopped roasted salted peanuts
  • 1/2 cup coarsely chopped fresh mint
  • 1 teaspoon hot Asian chili sauce (sambal oelek or sriracha)
  • 2 scallions, thinly sliced diagonally
  • 2 tablespoons vegetable oil
  • 1/2 pound lean ground pork
  • 1 teaspoon finely grated peeled ginger
  • 1 small red onion, halved and thinly sliced
  • Romaine or Bibb lettuce leaves, for wrapping
  • Mix the fish sauce, lime juice and brown sugar in a small bowl; set aside.

  • Lightly toast the coconut in a skillet over medium heat; cool. With a sharp knife, peel and segment the grapefruit, removing the white pith. Toss the segments in a bowl with the coconut, peanuts, mint, chili sauce and scallions.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add the pork and cook, breaking it up, 4 to 5 minutes (do not brown). Transfer the meat to a bowl and drain any excess liquid; set aside. Raise the heat to high, add the remaining 1 tablespoon oil to the skillet, then the ginger and red onion; cook to soften, about 1 minute. Add the onion to the meat, pour in the fish-sauce mixture and gently toss.

  • Divide the pork mixture among lettuce leaves and top each with some of the grapefruit salad.

  • Photograph by Con Poulos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Summer Parties