GRILLED TERIYAKI PORK LETTUCE WRAPS
This simple and refreshing recipe works wonders for a quick dinner and makes an excellent lunch. If you like, garnish the wraps with a squeeze of fresh lime juice and some chopped peanuts.
Time 40m
Yield Serves 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 210 calories, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 50 milligrams, Sodium 1030 milligrams, Carbohydrate 20 grams, Protein 20 grams
GRILLED PORK LETTUCE WRAPS
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 24
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.
TERIYAKI PORK LETTUCE WRAPS
Make and share this Teriyaki Pork Lettuce Wraps recipe from Food.com.
Provided by loveleesmile
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature.
- Heat oil in large skillet or wok over medium-high heat. Remove pork; discard bag and marinade. Sauté pork over medium-high heat for 3 to 4 minutes or until slightly pink in center and browned on both sides.
- Fill lettuce leaves with equal amounts of carrot, water chestnuts, bean sprouts, pork and rice noodles, if desired. Drizzle with extra sauce if desired. Roll up tightly and serve.
Nutrition Facts : Calories 389.2, Fat 10.9, SaturatedFat 2.8, Cholesterol 74.8, Sodium 1536.4, Carbohydrate 43.5, Fiber 13.1, Sugar 24.7, Protein 36.1
LAILANI'S ASIAN PORK LETTUCE WRAPS
Make and share this Lailani's Asian Pork Lettuce Wraps recipe from Food.com.
Provided by Lailani
Categories Asian
Time 30m
Yield 4 Wraps, 2 serving(s)
Number Of Ingredients 12
Steps:
- Coarsely chop water chestnuts.
- Trim and slice green onions and separate white from green.
- separate lettuce leaves.
- stem cilantro reserving whole leaves.
- heat olive oil in pan and brown ground pork until no pink remains.
- add hoisin sauce, water chestnuts, Sriracha (to taste, white portions of green onions (Reserve remaining for sauce), and ginger to pan.
- stir until slightly thickened (about 3-4 minutes).
- remove from burner and season with a pinch of salt.
- fill lettuce cups with ground pork mixture and top with asian dressing, slaw, green onions, and cilantro leaves.
Nutrition Facts : Calories 700.5, Fat 51.6, SaturatedFat 15.6, Cholesterol 123.5, Sodium 1056.6, Carbohydrate 26.6, Fiber 4.6, Sugar 13.7, Protein 33
ASIAN GRILLED PORK TENDERLOIN LETTUCE WRAPS
I make this on one night, and "Tacos Al Pastor" on the second night because the two recipes share a lot of ingredients, but taste nothing alike. Tacos Al Pastor also requires overnight marinating, so this dish can be made the day the ingredients are purchase, while Tacos Al Pastor marinates for the second night. This recipe is also super healthy.
Provided by larchie
Categories Pork
Time 1h42m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 215.6, Fat 6.5, SaturatedFat 2.2, Cholesterol 74.8, Sodium 687.6, Carbohydrate 9.9, Fiber 2.3, Sugar 3.9, Protein 25.8
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