Grilled Pork Lettuce Wraps

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  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 2 hr 30 min
  • Cook: 10 min
  • Yield: 6 servings
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For the Pork:

4 cloves garlic, minced

2 tablespoons finely chopped fresh lemongrass

2 shallots, finely chopped

1/4 cup packed light brown sugar

3 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons vegetable oil, plus more for brushing

Kosher salt and freshly ground pepper

1 1/2 pounds thin boneless pork chops

For the Sauce and Fixings:

1/2 cup fresh lime juice

2 tablespoons fish sauce

3 tablespoons granulated sugar

Kosher salt

1 tablespoon grated carrot

1 teaspoon Asian chile sauce, such as sambal oelek

1 clove garlic, minced

1 head Boston lettuce, leaves separated

1/2 bunch mint

1/2 bunch basil

1/2 bunch cilantro

1 English cucumber, thinly sliced

1 red jalapeno pepper, seeded and thinly sliced

1 cup prepared fried shallots, scallions or onions

1 bag Asian shrimp chips


  1. Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.
  2. Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.
  3. Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.