Vietnamese Pork Lettuce Wraps

One of the best things about lettuce wraps is they are so easily customized to everyone's tastes. This Vietnamese-inspired recipe is based on simple, super-flavorful pork. Then, everyone can top their lettuce wrap with their favorite flavors! We love jalapeños, peanuts, cucumber, red peppers, and lime juice. Like yours a bit sweeter? Add more hoisin. Craving crunch? Add more peanuts.

INGREDIENTS

  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 2 medium carrots, julienned
  • 1/2 medium onion, cut into thin slices
FILLING:
  • 1 tablespoon of vegetable oil
  • 1 pound pork tenderloin, cut into 1/2 inch cubes
  • 1 tablespoon SKORDO Vietnamese Pork Rub
  • 1 garlic clove, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1/2 tablespoon hoisin sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon fish sauce, optional
ASSEMBLY:
  • 8 Bibb lettuce leaves
  • 1/2 English cucumber, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 3 green onions, chopped
  • 1/2 cup each coarsely chopped fresh basil, cilantro and mint
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 cup salted peanuts, chopped
  • Hoisin sauce
  • Lime wedges

 

PREPARATION

  1. In a small bowl, combine vinegar, sugar and salt until blended. Stir in carrots and onion and let stand at room temperature for about 30 minutes. Drain after 30 minutes and keep in bowl.
  2. In a large skillet, heat vegetable oil and brown pork, Vietnamese Pork Rub and garlic over medium heat until pork is cooked through, about 8-10 minutes. Drain. Stir in soy sauce, mirin, hoisin, salt, pepper and optional fish sauce.
  3. Serve toppings in bowls so everyone can build their own lettuce wrap. People can top their pork lettuce wraps 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 and eat like a taco!

 

Yield: 8 servings.

Leave a comment

Please note: comments must be approved before they are published.