I’ve been in the mood for lettuce wraps lately.
I mean, I’ve been really craving them.
I love using crunchy butter/Boston lettuce and wrapping up stuff like ground chicken, Thai-style vegetables and even just lunch meat.
Lettuce wraps are always a super refreshing meal and great for a lunch when working at home. You could probably take them with you to work, too, but you’d have to pack everything up separately and then eat them while trying not to make a mess (it’s easy to, trust me).
This recipe hails from one of my favorite cookbooks in my collection right now, a Cooking Light recipe book. I spiced it up a bit (it called for no seasoning on the pork! What the heck??) and added my own special touch to it and came up with the ultimate pork lettuce wrap.
Use boneless sirloin or ribeye chops for the pork base. I cut them into thin strips, seasoned them up, and then pan-fried them for just a few minutes—they cook fast!
The hoisin sauce is simple: hoisin, lime juice and a little bit of water to make it more runny. Everything else in this wrap is solely up to you. I used coleslaw mix and chopped peanuts to top my pork, but you can add cilantro, cucumbers or even peppers.
Hoisin Pork Lettuce Wraps
Sweet and tangy pork wraps with a delicious hoisin sauce.
- 4-5 boneless pork chops, cut into thin strips
- 1/2 cup hoisin sauce
- Juice of 1 lime
- 2 TBS. water
- 1 tsp. Chinese five spice
- 1 tsp. coriander
- 1/2 tsp. ground cilantro
- 1/2 tsp. white pepper
- Salt, to taste
- Butter, Boston or Romaine lettuce leaves, for serving
- Coleslaw mix and dry roasted peanuts, for serving
- Season pork with Chinese five spice, coriander, cilantro, pepper and salt. Heat some oil in a large skillet over medium high heat. Add pork strips and sear on both sides, about 2-3 minutes. Remove from pan to let cool.
- Make the hoisin sauce: whisk together hoisin, lime juice and water.
- Make the lettuce wraps: lay 3-4 pieces of pork on a lettuce leaf and top with sauce. Sprinkle coleslaw mix and peanuts on top and serve.