Ground Pork Asian 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.

SWEET 'N SPICY PORK LETTUCE WRAPS

Steps:

• In a large skillet over medium heat, heat oil. Add ginger and garlic and cook until fragrant, 2 minutes. Add ground pork and cook until no longer pink, 5 minutes. Add hoisin sauce and Sriracha and stir until combined.
• Spoon pork into lettuce leaves and sprinkle with carrots, scallions, and sesame seeds and drizzle with Sriracha. Serve with extra hoisin, if desired.

GROUND PORK ASIAN LETTUCE WRAPS

Steps:

• In a pan, heat olive oil and then add garlic and yellow onion until they're translucent. Continue stirring so they don't burn.
• Add the ginger and cook an additional 2 minutes.
• Add the pork and brown.
• While the pork cooks and in a separate bowl combine the hoisin sauce, sesame oil, rice wine vinegar, Sriracha, soy sauce and the white bottoms from the green onions. Whisk it all to combine.
• Wash and dry your lettuce leaves.
• Once the pork has cooked through drain the excess grease and add the carrots.
• Add the sauce and cook for another five minutes.
• Serve immediately. Add additional raw carrots, tops from the green onions and cilantro.

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!

QUICK ASIAN LETTUCE WRAPS

Steps:

• In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
• Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
• To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

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.

SPICY PORK LETTUCE WRAPS

Steps:

• 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.

LAILANI'S ASIAN PORK LETTUCE WRAPS

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.

GINGER PORK LETTUCE WRAPS

Steps:

• In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles., Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

CAMBODIAN PORK LETTUCE WRAPS

Steps:

• Add 1½ tablespoon fish sauce into ground meat and marinate 15 minutes in refrigerator.
• Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
• Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes.
• Transfer pork to large bowl; let cool 10 minutes.
• Add remaining tablespoon fish sauce, shallots, lime juice, sugar, red pepper, mint, and cilantro to pork; toss to combine.
• Serve with lettuce leaves.