Pork Lettuce Wrap


  • Filling
    • 2 pounds lean ground pork
    • 1½ cups onion (diced)
    • ½ teaspoon kosher salt
    • ½ teaspoon coarse ground pepper
    • 2 large garlic cloves (minced)
    • 2 teaspoons fresh ginger root (grated)
    • ¼ cup soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons sesame oil
    • 2 tablespoons peanut butter
    • 2 tablespoons water
    • 1 teaspoon Sriracha
    • ½ cup green onion tops (chopped)
    • 1 (8 ounce) can sliced water chestnuts (drained and chopped)
  • Asian Drizzling Sauce
    • 1/3 cup low sodium soy sauce
    • ¼ cup seasoned rice vinegar
    • ¼ cup honey or other liquid sweetener
    • 2 tablespoons Dijon mustard
    • 1 teaspoon Sriracha
    • 1 teaspoon sesame oil
  • 24-32 large Bibb lettuce leaves (rinsed and dried)
  • 2 cups carrots (shredded)
  • 2 cups bean sprouts
  • 1 cup cilantro (chopped)


In a large non-stick skillet, cook pork, onion, salt and pepper on medium high heat until the pork is no longer pink, stirring often to break up the pork.

Add garlic and ginger — cook for 1 minute. Add soy sauce, vinegar, oil, peanut butter, water and Sriracha. Stir to combine.

Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

In a small bowl, combine drizzling sauce ingredients together. Whisk until smooth.

Spoon warm pork mixture into lettuce leaf. Top with carrots, bean sprouts and cilantro. Drizzle with sauce and wrap/roll.

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