Pork Lettuce Wraps with Grapefruit

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  • Level: Easy
  • Total: 35 min
  • Prep: 28 min
  • Cook: 7 min
  • Yield: 4 servings
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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


  1. Mix the fish sauce, lime juice and brown sugar in a small bowl; set aside.
  2. 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.
  3. 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.
  4. Divide the pork mixture among lettuce leaves and top each with some of the grapefruit salad.
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