Pork Lettuce Wraps

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 893kcal

Ingredients

Bruschetta

  • 1 cup Tomatoes diced
  • 1 tsp Red onion minced
  • 1 clove Garlic grated
  • 1 tsp Fresh basil chopped
  • 1 tsp Red wine vinegar
  • 2 tsp Extra-virgin olive oil plus more for drizzling the bread
  • 8 slices Baguette sliced thin about 1/2 inch thick

Seasoning

  • Salt
  • Black pepper

Wraps

  • 1 TBSP Vegetable oil
  • 8 oz Ground pork
  • 1/2 cup Onion sliced
  • 1 clove Garlic minced
  • 1/2 TBSP Chinese five spice (or more depending on your taste)
  • 1/2 inch piece Fresh ginger grated
  • 1/2 cup Carrots peeled and cut into matchsticks
  • 1/2 Red bell pepper diced

For the sauce

  • 2 oz Black bean sauce
  • 2 TBSP Reduced-sodium soy sauce
  • 1/4 tsp Apple cider vinegar

For serving

  • 8 leaves Butter lettuce
  • 2 TBSP Peanuts chopped
  • 1 Scallions sliced
  • 2 TBSP Fresh cilantro chopped
  • 2 wedges Lime

Peanut Sauce

  • 1 TBSP Peanut butter
  • 1/2 TBSP Reduced-sodium soy sauce
  • 1/4 tsp Sriracha sauce use amount preferred

Lime Mint Spritzer

  • 24 oz Sparkling water cold
  • 1/4 Lime juiced
  • 2 TBSP Fresh mint
  • 2 tsp Sugar
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (205°C).
  • Prep the ingredients per the instructions above.
  • Prep bruschetta: mix all of the ingredients (except bread) in a bowl. Season with salt and pepper to taste. Set aside.
  • Prep and toast bread: Place sliced bread on a baking sheet, drizzle with oil, and bake in the oven until golden brown.
  • Heat the vegetable oil in a non-stick or cast-iron skillet over medium heat. Once the oil is hot (it will shimmer), add the ground pork to the pan, breaking it up into smaller pieces. Once the pork is turning golden brown, add in the onion, garlic, 5 spice, and ginger. Continue to brown until the pork is a deep golden brown and the ginger and garlic are fragrant.
  • Make the sauce: in a small bowl, mix the black bean sauce and soy sauce. Mix in the cider vinegar and stir to combine the sauce well. Pour the sauce into the pan and mix to coat all the pork. Add in the carrot and bell pepper. Bring the sauce to a quick simmer and remove it from the heat.
  • To make the peanut sauce, simply whisk all the ingredients together in a small bowl and add some water a tablespoon at a time until you have a drizzling consistency.
  • Finish bruschetta: Spoon the bruschetta mixture onto the bread slices.
  • Mix together the ingredients for the spritzer. Add sugar to taste for sweetness. Serve over ice if desired.
  • Spoon some pork mixture into the lettuce leaves and drizzle with the peanut sauce and top with chopped peanuts, scallions, and cilantro. Serve with extra limes on the side, bruschetta, and spritzer.

Nutrition

Calories: 893kcal | Carbohydrates: 87g | Protein: 43g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Cholesterol: 82mg | Sodium: 1659mg | Potassium: 1289mg | Fiber: 10g | Sugar: 18g | Vitamin A: 8995IU | Vitamin C: 62mg | Calcium: 246mg | Iron: 9mg

Pork Lettuce Wraps

No ratings yet
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 893 kcal

Ingredients
 
 

Bruschetta

  • 1 cup Tomatoes diced
  • 1 tsp Red onion minced
  • 1 clove Garlic grated
  • 1 tsp Fresh basil chopped
  • 1 tsp Red wine vinegar
  • 2 tsp Extra-virgin olive oil plus more for drizzling the bread
  • 8 slices Baguette sliced thin about 1/2 inch thick

Seasoning

  • Salt
  • Black pepper

Wraps

  • 1 TBSP Vegetable oil
  • 8 oz Ground pork
  • 1/2 cup Onion sliced
  • 1 clove Garlic minced
  • 1/2 TBSP Chinese five spice (or more depending on your taste)
  • 1/2 inch piece Fresh ginger grated
  • 1/2 cup Carrots peeled and cut into matchsticks
  • 1/2 Red bell pepper diced

For the sauce

  • 2 oz Black bean sauce
  • 2 TBSP Reduced-sodium soy sauce
  • 1/4 tsp Apple cider vinegar

For serving

  • 8 leaves Butter lettuce
  • 2 TBSP Peanuts chopped
  • 1 Scallions sliced
  • 2 TBSP Fresh cilantro chopped
  • 2 wedges Lime

Peanut Sauce

  • 1 TBSP Peanut butter
  • 1/2 TBSP Reduced-sodium soy sauce
  • 1/4 tsp Sriracha sauce use amount preferred

Lime Mint Spritzer

  • 24 oz Sparkling water cold
  • 1/4 Lime juiced
  • 2 TBSP Fresh mint
  • 2 tsp Sugar

Instructions
 

  • Preheat the oven to 400°F (205°C).
  • Prep the ingredients per the instructions above.
  • Prep bruschetta: mix all of the ingredients (except bread) in a bowl. Season with salt and pepper to taste. Set aside.
  • Prep and toast bread: Place sliced bread on a baking sheet, drizzle with oil, and bake in the oven until golden brown.
  • Heat the vegetable oil in a non-stick or cast-iron skillet over medium heat. Once the oil is hot (it will shimmer), add the ground pork to the pan, breaking it up into smaller pieces. Once the pork is turning golden brown, add in the onion, garlic, 5 spice, and ginger. Continue to brown until the pork is a deep golden brown and the ginger and garlic are fragrant.
  • Make the sauce: in a small bowl, mix the black bean sauce and soy sauce. Mix in the cider vinegar and stir to combine the sauce well. Pour the sauce into the pan and mix to coat all the pork. Add in the carrot and bell pepper. Bring the sauce to a quick simmer and remove it from the heat.
  • To make the peanut sauce, simply whisk all the ingredients together in a small bowl and add some water a tablespoon at a time until you have a drizzling consistency.
  • Finish bruschetta: Spoon the bruschetta mixture onto the bread slices.
  • Mix together the ingredients for the spritzer. Add sugar to taste for sweetness. Serve over ice if desired.
  • Spoon some pork mixture into the lettuce leaves and drizzle with the peanut sauce and top with chopped peanuts, scallions, and cilantro. Serve with extra limes on the side, bruschetta, and spritzer.

Nutrition

Calories: 893kcalCarbohydrates: 87gProtein: 43gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gCholesterol: 82mgSodium: 1659mgPotassium: 1289mgFiber: 10gSugar: 18gVitamin A: 8995IUVitamin C: 62mgCalcium: 246mgIron: 9mg
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