Pork Picadillo Lettuce Wraps Recipes

PORK PICADILLO LETTUCE WRAPS

Steps:

• Mix garlic and seasonings; rub over pork. Transfer to a 5-qt. slow cooker. Add onion, apple, sweet pepper and tomatoes. Cook, covered, on low 2-1/2 to 3 hours or until meat is tender. , Remove pork; cool slightly. Shred meat into bite-size pieces; return to slow cooker. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.

PRESSURE-COOKER PORK PICADILLO LETTUCE WRAPS

Steps:

• Mix garlic and seasonings; rub over pork. Transfer to a 6-qt. electric pressure cooker. Add onion, apple, sweet pepper, tomatoes and water. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions. , Remove pork; cool slightly. Shred meat into bite-size pieces; return to pressure cooker. , Select saute setting and adjust for low heat. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.

PORK PICADILLO

Steps:

• In a 5-quart pot or Dutch oven, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
• Add tomato paste, chipotles, chile powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until no longer pink, 7 to 8 minutes.
• Add tomatoes and puree, and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, until thick, 35 to 40 minutes. Add raisins. Serve with white rice, if desired.

CRISPY PORK LETTUCE WRAPS WITH SPICY CUCUMBERS

Steps:

• Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about 1/4" apart. Season pork with salt and pepper and sprinkle with 1 tablespoon brown sugar. Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
• Preheat oven to 400°F. Unwrap pork and place in the smallest baking dish you can. Add chiles de árbol, star anise, soy sauce, remaining 1 tablespoon brown sugar, and 1 1/4 cups water. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2-2 1/2 hours.
• Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine. Mix gochujang and miso in another small bowl.
• Transfer pork to a cutting board; let rest 10 minutes. Pour off pan juices into a measuring glass. Skim fat from surface.
• Slice pork into 1/2" slices, transfer to a platter, and pour pan juices over. Serve with lettuce for wrapping and cucumber salad, mint, kimchi (if using), and gochugang-miso mixture for topping.
• Pork can be cooked 2 days ahead. Let cool; cover and chill. Reheat before serving.

EASY LETTUCE WRAPS

Steps:

• Combine stir-fry sauce, sherry and cornstarch; set aside.
• Stir-fry pork, onion and garlic together in hot wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook, stirring, until pork is evenly coated with sauce. Remove from heat; stir in cilantro and sesame oil. To serve, place desired amount of meat mixture in lettuce leaf and wrap to enclose.

STICKY PORK LETTUCE WRAPS

Steps:

• Make the marinade by mixing the soy with the honey, brown sugar, spices and 1 tbsp water. Put the pork in a shallow bowl, pour the marinade over, turning to make sure the steaks are well coated, then leave to marinate for at least 30 mins.
• Mix the carrot with the lime juice and caster sugar. Brush a piece of foil with oil and line the grill pan. Grill the pork steaks (or griddle if you prefer) for 4 mins each side. Keep an eye on them in case the sugar in the marinade starts to blacken. When cooked, cut the pork into strips.
• Put the lettuce leaves out on a board and divide the pork between them. Add some carrot and cucumber, then fold in both ends of the lettuce leaf and roll up from one side to contain the filling. Serve with sweet chilli sauce, if you like.

SLOW COOKER PASILLA PULLED PORK LETTUCE WRAPS

Steps:

• Place pork, HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce, onion, garlic, bay leaves, beer and chicken broth in slow cooker. Cook on LOW 8 to 10 hours. Remove pork and shred meat. Add salt and pepper to taste.