Grilled Pork Lettuce Wraps Recipes

ASIAN PORK LETTUCE WRAPS

Steps:

• Heat grill to medium heat. Spray with nonstick cooking spray.
• Drizzle pork with olive oil and grill for 20-25 minutes or until fully cooked. Allow the pork to rest on a cutting board for 5 minutes before slicing.
• While the pork is cooking make the sauce. Add hoisin sauce, soy sauce and oyster sauce to a large skillet or pan. Cook over low heat until heated through.
• Cube the cooked pork into bite sized pieces.
• Toss the cubed pork into the sauce.
• Serve immediately over bib lettuce with green onions and sesame seeds, if desired.

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.

KOREAN GRILLED BEEF LETTUCE WRAPS

Steps:

• Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
• When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

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.

SPICY PORK LETTUCE WRAPS

Steps:

• For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
• For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
• Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

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.

VIETNAMESE GRILLED PORK WRAPPED IN LETTUCE

Steps:

• Cut pork into 8 to 10 strips.
• Combine marinade ingredients.
• Add meat and marinate meat for 1 hour.
• Grill or broil pork until done, about 10-15.
• Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
• To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.