Sweet Chili Pork Lettuce Wraps Recipes
PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE
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
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.
SWEET CHILI PORK LETTUCE WRAPS
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
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
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- In a large non-stick skillet, heat 1 tsp (5 ml) oil over medium-high heat. Cook pork until browned, about 3 min. Transfer to a plate. Add remaining oil to the skillet and cook ginger, mushrooms and red pepper until softened, about 3 min. Add pork, green onion, sweet chili sauce and 1/4 cup (60 mL) of water to the skillet. Cook, stirring, until pork is cooked through, about 4 min.
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