Spicy Pork Lettuce Wraps
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 353
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 55
- Sodium
- 812
- Total: 50 min
- Active: 45 min
Ingredients
Scallion and Carrot Relish:
2 tablespoons soy sauce
1 teaspoon grated fresh ginger (from about 1/2-inch piece)
1 teaspoon sesame oil
1 medium carrot, grated or julienned
1 bunch scallions, thinly sliced
Juice of 1 lime
Pork:
1 tablespoon vegetable oil
1 pound ground pork
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
4 cloves garlic, minced
One 1 1/2-inch piece ginger, peeled and finely grated (about 1 tablespoon)
1 shallot, minced
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 head Bibb, butter or iceberg lettuce, separated into leaves
Fresh cilantro leaves, for serving
Fresh mint leaves, for serving
1/2 cup roasted salted peanuts, chopped
Sriracha, for serving
Directions
- For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
- For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
- Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.