Asian Pork Lettuce Wraps

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.

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