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+ servings

Spicy Pork and Veggie Lettuce Cups

Print Recipe
Ginger and garlic pork and lot's of fresh veggies stuffed into lettuce leaves for a light and healthy meal.
Course Mains & Entrees
Cuisine Asian
Keyword carrots, cucumber, garlic, ginger, lettuce, pork, red bell pepper
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 4 servings
Calories 410
Author Laurie McNamara


  • 1 tablespoon grated fresh ginger
  • 6 cloves garlic minced
  • 1 pound ground pork
  • cups diced cucumber
  • 1 cup diced red bell pepper
  • 1/3 cup diced peeled carrot
  • 1/4 cup chopped cilantro
  • 1/4 cup roasted peanuts roughly chopped, plus more for garnish
  • 1/2 serrano chile minced (remove ribs and seeds for less heat)
  • 3 tablespoons lime juice freshly squeezed
  • 1 tablespoon fish sauce
  • 1 teaspoon honey
  • 16 lettuce leaves iceberg or Boston
  • 3 green onions sliced, for serving


  • Start off by peeling and grating a tablespoon of fresh ginger into a large bowl. Mince the six cloves of garlic and mix those along with the pound of ground pork until combined. Let the pork sit and come up to room temperature while you prep the vegetables, cilantro and peanuts.
  • Preheat a large non-stick skillet over medium-high heat. Once hot, add in the pork and spread it out, do not stir so the pork can get a golden crust on the bottom. Turn then break up any large clumps and continue to cook thoroughly.
  • Remove the pork to a large bowl and add in the diced vegetables, cilantro and chopped peanuts. Stir all of those together.
  • In a small bowl combine the lime juice, fish sauce and honey. Stir and pour over the pork/vegetables. Toss and spoon into lettuce leaves.


Serving: 4wraps | Calories: 410kcal | Carbohydrates: 14g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 82mg | Sodium: 497mg | Potassium: 840mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10271IU | Vitamin C: 75mg | Calcium: 92mg | Iron: 3mg