Sweet Chili Pork Lettuce Wraps Recipes

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SWEET THAI CHILI PORK LETTUCE WRAPS WITH ZESTY VEGGIES & PEANUTS



Sweet Thai Chili Pork Lettuce Wraps with Zesty Veggies & Peanuts image

Craving a meal with some crunch? You could certainly add potato chips to dinner (no judgment here), but we've got something a little more colorful in mind. These wraps feature ground pork cooked in a sweet chili sauce and a sweet rainbow salad made with cucumber, radishes, carrots, and pickled red onion. Once you've divided everything between crisp romaine leaves, you'll top it all off with peanuts for even more texture. What time is it? Crunch time!

Provided by HelloFresh

Categories     main course

Time 40m

Number Of Ingredients 20

1 unit Red Onion
1 unit Persian Cucumber
3 unit Radishes
1 unit Lime
¼ ounce Cilantro
1 unit Baby Romaine Lettuce
½ ounce Peanuts
5 teaspoon Rice Wine Vinegar
4 ounce Shredded Carrots
1 ounce Sweet Thai Chili Sauce
1 unit Veggie Pho Stock Concentrate
1 unit Pork Ramen Stock Concentrate
6 milliliters Ponzu Sauce
1 teaspoon Garlic Powder
1 tablespoon Cornstarch
10 ounce Ground Pork
Kosher Salt
Pepper
1 teaspoon Sugar
1 teaspoon Cooking Oil

Steps:

  • • Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining. Quarter cucumber lengthwise; thinly slice into quarter-moons. Trim, halve, and thinly slice radishes into half-moons. Roughly chop cilantro. Zest and quarter lime. Trim and discard root end from lettuce; separate leaves. Roughly chop peanuts.
  • • In a medium microwave-safe bowl, whisk together vinegar, 1 tsp sugar, 1 TBSP water, and a big pinch of salt until sugar and salt has mostly dissolved. (For 4 servings, use a large microwave- safe bowl, 2 tsp sugar, and 2 TBSP water). Add sliced onion and toss to coat. Microwave for 30 seconds.
  • • To bowl with sliced onion, add cucumber, radishes, carrots, half the cilantro, juice from one lime wedge (two wedges for 4 servings), and a big pinch of lime zest. Season with salt and pepper. Set aside to marinate, stirring occasionally.
  • • In a small bowl, whisk together chili sauce, veggie pho stock concentrate, pork ramen stock concentrate, ponzu, garlic powder, half the cornstarch (all for 4 servings), and 1⁄4 cup water (1⁄3 cup for 4) until smooth and no lumps remain.
  • • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion and a pinch of salt. Cook, stirring, until onion begins to soften, 3-4 minutes. • Add pork* and cook, breaking up meat into pieces, until browned and mostly cooked through, 3-5 minutes. • Stir in sauce and bring to a simmer. Cook, stirring occasionally, until sauce has thickened and pork is cooked through, 1-2 minutes. • Remove from heat. Stir in remaining cilantro and remaining lime zest. Taste and season with salt if desired.
  • • Divide lettuce leaves between plates. Fill with pork and top with as much lime juice and salad as you like (draining first). Sprinkle with peanuts. Serve with any remaining salad and any remaining lime wedges on the side.

Nutrition Facts : Calories 560 kcal, Fat 29 g, SaturatedFat 9 g, Carbohydrate 45 g, Sugar 27 g, Protein 28 g, Fiber 6 g, Cholesterol 95 mg, Sodium 1620 mg

SWEET CHILI PORK LETTUCE WRAPS



Sweet Chili Pork Lettuce Wraps image

This is a quick, easy weeknight meal. Place washed lettuce leaves in a side bowl and roll the wraps one at a time. Simply delicious!!

Provided by Chef mariajane

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb pork tenderloin, trimmed, thinly sliced crosswise
1 teaspoon baking soda
1 teaspoon soya sauce, 30% less salt, divided
1 tablespoon vegetable oil, divided
1 tablespoon freshly minced ginger
8 ounces mushrooms, sliced
2 cups sliced red peppers
4 green onions, thinly sliced
1/4 cup sweet chili sauce
1/4 cup water
1 large head lettuce (Boston or iceburg)
1/4 cup seasoned dry roasted peanuts, chopped

Steps:

  • In a bowl, combine pork, baking soda, and soya sauce. Set aside to marinate 5 minutes.
  • In a large non-stick skillet, heat 1 teaspoons oil over medium-high heat. Cook pork until browned, about 3 minutes. Transfer to a plate.
  • Add remaining oil to the skillet and cook ginger, mushrooms and red peppers until softened, about 3 minutes. Add pork, green onions, sweet chili sauce and water to the skillet. Cook, stirring until the pork is cooked through, about 4 minutes.
  • Spoon pork mixture onto lettuce leaves, sprinkle with peanuts. Roll up and enjoy with a side of rice or substitute flour tortillas for the lettuce wraps, if desired.

Nutrition Facts : Calories 320.8, Fat 15.1, SaturatedFat 2.8, Cholesterol 73.7, Sodium 818.1, Carbohydrate 16.6, Fiber 5.7, Sugar 8.6, Protein 30.9

PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE



Pork, Veggie and Rice Noodle Lettuce Wraps with Sweet Chili Sauce image

Inspired by pork larb, the Southeast Asian pork dish topped with an abundance of fresh herbs and served in lettuce cups, this dish builds on big-batch make-ahead staples. In this case, the traditional minced pork filling is swapped out for shredded roasted pork. (You can make enough for the week with our Meal Prep Slow-Roasted Pork recipe.) We added a handful of pre-steamed vegetables from our Meal Prep Steamed Vegetables, along with tender rice noodles and a simple seasoning of sweet chili sauce, fish sauce and lime juice. Serve it all in crispy lettuce leaves with fresh herbs and chopped peanuts for topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 ounces rice vermicelli
2 teaspoons toasted sesame oil
1/4 cup sweet Thai chili sauce
2 tablespoons fish sauce
2 tablespoons lime juice (from 1 large lime)
Kosher salt
1 1/2 cups shredded roasted pork
1 1/2 cups steamed vegetables, such as green beans, cauliflower, broccoli and sliced carrots
1 large head butter lettuce or Boston bibb lettuce
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves, torn
1/4 cup salted roasted peanuts, chopped

Steps:

  • Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
  • Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
  • Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
  • Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.

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