Asian Pork Lettuce Wraps
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 462 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 97 milligrams
- Sodium
- 690 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 3 grams
- Protein
- 37 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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
- 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.