Pork and Lettuce Wraps with Cucumber Salad

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Quick Facts:

serves 4


Pork and Lettuce Wrap

• 1 Tbsp canola oil
• 2 medium shallots, minced
• 4-6 cloves of garlic, minced
• 1 jalapeño, finely chopped
• 2 Tbsp finely chopped ginger
• 1 lb ground pork
• 4 medium roma tomatoes, finely chopped
• 2 Tbsp water
• 1 Tbsp Sushi Chef Mirin
• 1 Tbsp Red Boat Fish Sauce
• 1 Tbsp soy sauce
• 1 Tbsp Asian Gourmet Hoisin Sauce, plus more for service
• 1 Tbsp tomato paste
• 1 Tbsp brown sugar
• dash sriracha, or more to taste
• 8 large Boston lettuce leaves

Cucumber Salad

• 1 English cucumber
• ½-cup red bell pepper, minced
• ½-cup green onion, sliced on a diagonal
• dash of Sushi Chef Mirin
• salt, to taste
• lime wedges, for service


Pork and Lettuce Wrap

1. Heat oil in wok or large skillet over medium heat.
2. Add shallots, garlic and jalapeño and cook for about 2 minutes.
3. Add ginger and cook for about a minute.
4. Add pork and break up until no longer pink.
5. Combine remaining ingredients.
6. Add to pork and simmer until most of the liquid is evaporated.
7. Serve on Boston lettuce cups, hoisin sauce and cucumber salad on the side.

Cucumber Salad

1. Combine all ingredients and season to taste.

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