Pork Lettuce Wraps

Name: Pork Lettuce Wraps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb ground pork; 1 tbsp vegetable oil; 4 garlic cloves, minced; 1 tbsp fresh ginger, minced; 1/2 cup water chestnuts, diced; 1/4 cup hoisin sauce; 2 tbsp soy sauce; 4 green onions, sliced; 2 heads butter lettuce, separated

Savory ground pork with crunchy water chestnuts cooked in a rich hoisin sauce, served inside crisp butter lettuce leaves.

27 minEasyServes 4340 cal/serving

AsianDinnerStovetopHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreeNightshade-Free

Ingredients

1 lb ground pork
1 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp fresh ginger, minced
1/2 cup water chestnuts, diced
1/4 cup hoisin sauce
2 tbsp soy sauce
4 green onions, sliced
2 heads butter lettuce, separated

Instructions

1

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
2

Add 1 lb ground pork and cook for 5-7 minutes, breaking it apart until no longer pink and internal temperature reaches 160°F.
3

Add 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 1/2 cup diced water chestnuts, stirring for 1-2 minutes until fragrant.
4

Stir in 1/4 cup hoisin sauce and 2 tbsp soy sauce, simmering for 2 minutes until sauce thickens.
5

Remove from heat, fold in 4 sliced green onions, and spoon mixture into 2 heads separated butter lettuce.

Questions

Can I make Pork Lettuce Wraps gluten-free?

Yes. The gluten in this entry is 1/4 cup hoisin sauce, 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Pork Lettuce Wraps keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pork Lettuce Wraps?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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