FAST + FLAVORFUL. You know that’s always a win in my book! These ground pork lettuce wraps feature all of the major Thai flavors: sweet, sour, spicy and salty. Stuff the pork mixture into crisp butter lettuce leaves, and top them with crunchy veggies, herbs and salty cashews. These Thai pork lettuce wraps taste so good that you’ll never believe that they could come together in under 20 minutes! Serve these with a bowl of jasmine or fried rice on the side.
- 1 pound ground pork
- 2 tsp minced ginger, on microplane
- 2 tsp minced garlic, on microplane
- 3 tbsp soy sauce
- 2 tsp mirin (sweet rice wine)
- ¼ tsp toasted sesame oil
- ¼ tsp salt
- ½ tsp rice vinegar
- ¼ tsp fish sauce (optional)
- Bibb or butter lettuce leaves
- 8 oz water chestnuts, sliced
- ½ English or Persian cucumber, finely diced
- 1 small sweet red pepper, finely diced
- ¼ cup salted cashews, chopped
- 1 tbsp chopped cilantro
- 1 tbsp chopped mint
- Lime wedges for serving
Heat a large skillet over medium high heat.
Add the pork, ginger and garlic, and cook for about 6-8 minutes, or until pork is no longer pink, breaking the pork up into crumbles; drain any excess fat.
Stir in soy sauce, mirin, sesame oil, salt, rice vinegar and fish sauce. Cook for another minute, and turn off the flame.
To serve, place pork mixture in lettuce leaves; top with water chestnuts, cucumber, red pepper, cashews, cilantro and mint.
Finish these off with a squeeze of fresh lime juice.