Pork Lettuce Wraps Food

PORK LETTUCE WRAPS

Steps:

• In a small bowl, combine the first seven ingredients until smooth; set aside., In a large skillet, cook pork over medium heat until no longer pink; drain. Remove and keep warm. In the same pan, stir-fry the celery, mushrooms and water chestnuts in oil until crisp-tender. Add the onions, garlic and pepper flakes; stir-fry 1 minute longer. Add pork; heat through., Meanwhile, cook noodles according to package directions. Rinse under cold water; drain well and set aside., Stir cornstarch mixture; add to pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Divide rice noodles among lettuce leaves; top with pork mixture. Fold lettuce over filling.

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.

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.

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.

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!

STICKY PORK LETTUCE WRAPS

Steps:

• Make the marinade by mixing the soy with the honey, brown sugar, spices and 1 tbsp water. Put the pork in a shallow bowl, pour the marinade over, turning to make sure the steaks are well coated, then leave to marinate for at least 30 mins.
• Mix the carrot with the lime juice and caster sugar. Brush a piece of foil with oil and line the grill pan. Grill the pork steaks (or griddle if you prefer) for 4 mins each side. Keep an eye on them in case the sugar in the marinade starts to blacken. When cooked, cut the pork into strips.
• Put the lettuce leaves out on a board and divide the pork between them. Add some carrot and cucumber, then fold in both ends of the lettuce leaf and roll up from one side to contain the filling. Serve with sweet chilli sauce, if you like.

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.

THAI PORK LETTUCE WRAPS

Steps:

• Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).
• Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients.
• Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat.
• Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
• Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.
• Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro.
• Serve with lettuce leaves.

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.

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.