Crispy Pork and Veggie Lettuce Cups

These Crispy Pork and Veggie Lettuce Wraps are simple and flavorful. Ginger and garlic infused ground pork is cooked until caramelized and tossed with fresh, crunchy vegetables, peanuts and cilantro and a simple sweet and sour sauce. Tuck it all into crisp lettuce leaves for a light and healthy meal! This recipe serves 4 (about 3 wraps per person).

Who doesn’t love lettuce wraps?

This crispy pork version is SO easy and packed with crisp, fresh veggies and flavors like fresh ginger, garlic and lime.  You could definitely have them for light and satisfying lunch but they also make a light and healthy dinner. If you’re serving these for dinner, I like to bulk it up a tad with some rice and I sometimes double the veggies and serve them on the side to add to my wraps or eat with the rice.

These are truly so easy to make! And I think what I love most about these wraps/cups is the combination of crispy pork in contrast to the cool fresh veggies, and the simple sweet and sour sauce. Incredible served day of, and while leftovers will lose a little crisp and crunch (mainly the pork) the wraps are still just as delicious!

To Make These Crispy Pork and Veggie Lettuce Wraps Pork and Veggie Lettuce Wraps You Will Need:

• ground pork – I use duroc ground pork because, to me it has the best flavor and retains moisture.
• ginger – Use freshly grated or store-bought pre-grated.
• garlic – Use freshly grated or store-bought pre-grated.
• olive oil –  Use an oil that is safe for high-temp cooking.
• persian cucumbers – Or us seedless English (hot house) cucumbers.
• red bell pepper – Adds a pop of color, sweetness and crunch.
• serrano pepper – Remove the seeds and ribs for less heat.
• carrots – Use store-bought matchstick carrots to save yourself time.
• cilantro – Adds bright herbaceous flavor.
• dry roasted peanuts – I like to use lightly salted peanuts for this.

for the sauce:

• lime juice – Adds acidity and bright citrus flavor.
• fish sauce – Adds a salty, slightly briny fish flavor. I use the Red Boat brand. (not sponsored)
• honey – Lends a touch of sweetness.
• toasted sesame oil – Gives this dressing a toasty warm flavor

for serving:

• lettuce leaves – Use bibb, boston, iceberg or romaine.
• green onions – Or snipped fresh chives.
• toasted sesame seeds – For garnish and is optional.
• sriracha – For some spicy kick.

Prep the Pork Mixture:

In a bowl, add 1 pound of ground pork, 1 tablespoon grated ginger and garlic (or use store-bought paste).

Mix well, using a spatula or by hand, until combined. Let the meat sit and soak in all those flavors while you prep the vegetables.

Prep the Vegetables:

Finely dice 1 cup of Persian cucumbers, 1 medium red bell pepper, 1/2 cup of matchstick carrot, 1 serrano pepper (remove the ribs and seeds for less heat), and roughly chop 1/4 cup of both fresh cilantro and lightly salted dry-roasted peanuts.

Make The Sauce:

In a small bowl, measure and add 3 tablespoons of freshly squeezed lime juice, 1 tablespoon of fish sauce, 2 teaspoons of honey and 1 teaspoon of toasted sesame oil.

Whisk well to combine.

MAKE THE WRAPS:

Heat 1 tablespoon of oil in a large non-stick wok or chefs pan over medium-high heat to get nice and hot. Once the oil is hot, add the pork and spread it out in an even layer. Let it sit there for 3 to 4 minutes or until it get’s a deep golden, crusty sear on the bottom.

Stir the pork around and break up any large clumps.

Continue to cook, stirring often until crispy and deeply golden brown.

Once fully cooked, use a slotted spoon to transfer the pork to a bowl.

Add in all the chopped veggies, cilantro and peanuts.

Toss to combine.

Pour the sweet and sour dressing over top.

Once combined, fill those lettuce cups!

Fill lettuce with a spoonful or two of the pork and vegetable filing and top with cilantro, green onions, toasted sesame seeds and a drizzle of sriracha.

These Pork and Veggie Lettuce Cups were going as fast as I was making them. They’re so incredibly flavorful and light, and the contrast of warm crispy pork and cool crisp veggies is pure perfection.

Reheating Leftovers:

I like to reheat the filling just barely, to keep the vegetables crisp. You can do this in the microwave. The pork will lose most of its crispy texture but is still just as delicious.

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Enjoy! And if you give this Crispy Pork and Veggie Lettuce Wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on March 8th, 2013 and has been updated with clear and concise instructions, new photography and helpful information.