Grilled Pork Lettuce Wraps Food

ASIAN PORK LETTUCE WRAPS

Steps:

• 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.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

VIETNAMESE PORK (FOR BOWLS, LETTUCE WRAPS, SANDWICHES)

Steps:

• Chop + mix together all the marinade ingredients. If you have a food processor, you can put the garlic, shallot, and lemongrass all in together to chop finely.
• Slice the pork to about 1/4″ thick pieces and pound with a mallet if you have one (with a layer of saran wrap or parchment paper in between).
• Coat the pork well in the marinade, and refrigerate for 2 hours to 24 hours, stirring once in between.
• To cook the pork, grilling in a basket is ideal. As we don't have a grill, we've been making these 2 other ways that work well!

BO SSäM GRILLED PORK AND PICKLED SLAW IN LETTUCE CUPS

Steps:

• Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)
• Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20-25 minutes.
• Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
• The quick-pickled radishes and carrots can be made up to 3 days in advance.

PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE

Steps:

• Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
• Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
• Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
• Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.

ASIAN PORK LETTUCE WRAPS

Steps:

• Heat grill to medium heat. Spray with nonstick cooking spray.
• Drizzle pork with olive oil and grill for 20-25 minutes or until fully cooked. Allow the pork to rest on a cutting board for 5 minutes before slicing.
• While the pork is cooking make the sauce. Add hoisin sauce, soy sauce and oyster sauce to a large skillet or pan. Cook over low heat until heated through.
• Cube the cooked pork into bite sized pieces.
• Toss the cubed pork into the sauce.
• Serve immediately over bib lettuce with green onions and sesame seeds, if desired.

VIETNAMESE GRILLED PORK WRAPPED IN LETTUCE

Steps:

• Cut pork into 8 to 10 strips.
• Combine marinade ingredients.
• Add meat and marinate meat for 1 hour.
• Grill or broil pork until done, about 10-15.
• Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
• To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.

EASY ASIAN GROUND PORK LETTUCE WRAPS

Steps:

• Add 1 tablespoon of olive to a large skillet set over medium-high heat. Add the ground pork, season it with a little salt and pepper, and brown it, breaking it up as it's cooking. Continue cooking it until there's no pink remaining, about 5-6 minutes.
• Add in the diced onions and stir in the sauce ingredients: garlic, fresh grated ginger, hoisin sauce, soy sauce, and rice vinegar. Continue cooking until the onions become translucent, about 1-2 minutes.
• Turn off the heat, and then stir in the coleslaw mix and chopped water chestnuts. Season with additional salt and pepper to taste.
• To serve: spoon approximately 1/4 cup of the ground pork mixture into the lettuce leaf of your choice. Add toppings as desired. Roll or fold like a taco and enjoy!

ASIAN GRILLED PORK TENDERLOIN LETTUCE WRAPS

Steps:

• To prepare pork, combine first six ingredients and mix well; add pork and marinate for one hour in the refrigerator, turning occasionally. Prepare grill to medium high heat in this time. Remove pork from marinade, and discard marinade. Sprinkle pork with salt.
• Place pork on grill rack coated with cooking spray. Cook to an internal temperature of 155 (about 22 minutes), turning occasionally. Remove from heat, and let stand 10 minutes. Cut into 1/2 inch slices, and then slice into thin strips; keep warm.
• To prepare salad, combine carrot and next six ingredients (through jalapeno) in medium bowl, toss well.
• Place 1-1/2 oz of pork on each 8 lettuce leaves; top each evenly with 1/4 c salad mixture and 2 tbsp of bean sprouts.

GRILLED TERIYAKI PORK LETTUCE WRAPS

Steps:

• Combine pork and teriyaki sauce in a bowl or resealable plastic bag and refrigerate for at least 1 hour and up to 1 day.
• Prepare a grill for medium-heat cooking.
• Remove pork from marinade and discard leftover marinade.
• Grill pork, turning frequently, until browned all over and cooked through, about 12 minutes; if pork browns too quickly, move it to a cooler part of the grill.
• Transfer pork to a cutting board, cover loosely with foil and let rest 10 minutes.
• Cut into thin slices, and then cut the slices into thin strips.
• Meanwhile, rinse 12 of the largest lettuce leaves.
• Pat leaves dry and place them on a large platter. Top each with shredded vegetables, pork and herbs.
• Drizzle with additional teriyaki sauce and serve.

GRILLED PORK LETTUCE WRAPS

Steps:

• 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.
• 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.
• 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.

SPICY PORK LOIN AND LETTUCE WRAPS

Steps:

• Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
• Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
• Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
• Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.