Sweet and Spicy Pork Lettuce Wraps
So, You Want to Make Sweet and Spicy Pork Lettuce Wraps?
Picture this: It’s Thursday, the fridge is glaringly empty (except for that wilting lettuce and a pound of ground pork I forgot I bought), and I’m already tired before I even glance at the stove. That’s exactly how I stumbled into making these sweet and spicy pork lettuce wraps. Might’ve been a stroke of genius, or maybe just a bit of desperation, but either way—now my whole family asks for these at least once a month. Honestly, I half-suspect it’s just because they love watching me try to keep the filling off the floor.
Oh, and pro tip: If you drop some, just call it “deconstructed.” Works every time.
Why I Keep Coming Back to This Recipe
I make these wraps when I want something that feels a little fancy but takes less time than folding laundry (seriously, I timed it once). My youngest absolutely loses it over the sweet-and-spicy thing (I blame his sweet tooth), and my partner—well, let’s just say any dinner that’s “hands-on” gets a thumbs up. I’ve tried to make these less messy. Didn’t work. That’s half the fun, right?
Okay, confession: I once forgot the lettuce entirely and just ate the filling over rice. Not the same, but still tasty.
Here’s What You’ll Need (But Don’t Stress)
- 1 lb ground pork (though sometimes I use turkey if that’s all I’ve got, or even crumbled tofu when I’m feeling virtuous)
- 1 tablespoon oil (any neutral one is fine, but my grandma swore by peanut oil. I’ll use olive oil if that’s what’s on hand—no one’s ever noticed)
- 3 green onions, sliced (save a handful of the green tops for sprinkling later, if you remember)
- 2 cloves garlic, minced or a fat teaspoon of the jarred stuff. No judgment.
- 1 tablespoon fresh ginger, grated (I skip this when I’m feeling lazy, but it does add zing)
- 2 tablespoons soy sauce (tamari works for gluten-free, or coconut aminos if you’re feeling fancy)
- 1 tablespoon hoisin sauce (or just double up on soy in a pinch—but it’s better with hoisin, honestly)
- 1 tablespoon honey (maple syrup works but makes it taste a bit different—sometimes I like that)
- 1 teaspoon sriracha (more or less depending on your heat tolerance; my partner would double it, but he’s a madman)
- 1-2 teaspoons rice vinegar (lemon juice in a bind, but don’t tell the purists)
- 1 can (8 oz) water chestnuts, chopped (optional, but I like the crunch; sometimes I use diced celery instead because it’s cheaper)
- Bibb or iceberg lettuce leaves (romaine works, too, though you might end up chasing filling around your plate)
- To garnish: sesame seeds, extra green onion, maybe chopped peanuts if you’re feeling wild
How I Actually Make These (Warts and All)
- Heat the oil in a big skillet or wok over medium-high. When it shimmers, in goes the pork. Break it up with a spoon or, if you’re me, a wooden spatula you’ve had for years (the one with that mysterious burn mark).
- Cook until the pork loses its pink color and starts to get those yummy brown bits. Don’t rush it; the brown bits are flavor gold. This is usually where I sneak a taste. Sometimes I regret it because it’s hot. Learn from my mistakes (or don’t).
- Toss in the garlic, ginger, and most of the green onions. Stir it around until it smells amazing—usually about 1–2 minutes. If the garlic sticks or starts to brown too fast, just turn the heat down a smidge.
- Now, dump in the soy sauce, hoisin, honey, sriracha, and vinegar. Give it a good stir. If you’re using water chestnuts or celery, this is their moment of glory. Cook for maybe two more minutes, until it’s all sticky and glossy. If it looks a bit too runny, just let it burble for a bit longer. If it’s dry, splash in some water. Easy fix.
- Turn off the heat. Sometimes I forget and then the bottom gets a bit crispy, which—honestly—not bad at all.
- Let it cool for a minute or two before you start spooning into lettuce leaves (so you don’t burn your fingers; trust me, I’ve been there). Sprinkle with whatever garnishes you remembered.
Random Notes (Things I Learned the Hard Way)
- The first time I made this, I forgot to drain the pork fat. Not the end of the world, but it was a bit on the greasy side. Now I just tip off the extra or blot with a paper towel.
- If you use turkey or tofu, you might want to add a splash more sauce. They’re not as flavorful as pork, in my opinion.
- I’ve also tried adding grated carrot for color—looks nice, but nobody noticed except me.
Variations I’ve Actually Tried (and One That Flopped)
- Chicken mince totally works. Oddly enough, beef was too rich for my taste, but maybe that’s just me?
- Swap sriracha for chili garlic sauce if you want a chunkier, more garlicky kick
- Once (and only once) I tried adding pineapple. It sounded good, but it just made everything soggy. Wouldn’t recommend. Unless you like soggy things?
- Vegetarian? Tofu plus extra hoisin and a pinch of smoked paprika is surprisingly great.
What You’ll Need Kitchen-Wise (But Don’t Panic)
- Large skillet or wok (I use a cheap nonstick one. If you don’t have one, a big saucepan works. Or just do it in batches—no one will know.)
- Wooden spoon or spatula (though I used a sturdy plastic one once when the wooden one was in the dishwasher—still works!)
- Grater for the ginger (or just mince it with a knife if you can’t be bothered—sometimes I don’t)
- Small bowl for garnishes (optional, but it feels fancy)
How to Store Leftovers (If There Are Any)
Just pop any leftover filling in a lidded container in the fridge. It keeps a couple days, and actually, I think it tastes even better the next day (probably because you’re not doing all the work again). Though honestly, in my house it never lasts more than a day! Lettuce leaves are best fresh, but you can roll with romaine or even tortilla wraps if you’re desperate. And if you’re into meal prepping, Budget Bytes has some neat tricks for keeping greens crisp.
How I Like to Serve These (And Maybe You Will, Too)
This is one of those dinners where you plop the skillet in the middle and let everyone build their own. My family gets competitive about whose looks the most photogenic (spoiler: it’s never mine). Sometimes I set out extra toppings—pickled onions, shredded carrots, whatever’s lingering. Oh, and for a bit of crunch, a bowl of quick pickled onions on the side really works. Pair with steamed rice if you want to bulk it out (or, honestly, just chips if you’re feeling cheeky).
Pro Tips (Aka, Learn from My Blunders)
- I once tried rushing the browning step. It looked fine, but the flavor wasn’t there. Don’t skip the browning—it’s where the magic happens.
- Don’t overfill the lettuce leaves. I always want to pile it high, but then it’s just chaos. Less is more (or at least less is less-messy).
- If your lettuce is a bit limp, throw it in a bowl of ice water for 10 minutes. Actually, on second thought, sometimes I forget and it’s still fine.
FAQ from Real People (And Me)
Q: Can I make these ahead of time?
Totally. Just keep the filling separate and assemble when you’re ready. Honestly, I think the flavors meld overnight, so it’s almost better the next day.
Q: What if I don’t eat pork?
Try ground chicken, turkey, tofu, or even crumbled tempeh. You could also use a plant-based mince—my cousin swears by it, but I haven’t tried it yet myself.
Q: Any kid-friendly tweaks?
Leave out the sriracha, or let everyone add their own at the table. You can also serve the filling over rice for littler ones (less mess, though where’s the fun in that?).
Q: Is this authentic?
Not really! It’s inspired by Asian flavors but definitely a Western home-cook spin. For something closer to the real deal, check out The Woks of Life’s lettuce wraps—they’re fantastic.
Q: My sauce looks weirdly thin/thick. What gives?
Probably just needs another minute simmering, or a splash of water; it’s all pretty forgiving. Don’t fret.
And there you go. Sweet and spicy pork lettuce wraps, in all their slightly messy, weeknight glory. Let me know if your family manages to keep the filling off the floor—mine never has.
Ingredients
- 1 lb ground pork
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon honey
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1 head butter lettuce, leaves separated
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
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1Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes.
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2Add the minced garlic and grated ginger to the skillet. Cook for 1-2 minutes until fragrant.
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3Stir in the soy sauce, hoisin sauce, sriracha, and honey. Mix well to combine and cook for another 2-3 minutes until the sauce thickens slightly.
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4Add the shredded carrots and chopped green onions. Stir and cook for 1-2 minutes until the vegetables are just tender.
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5Spoon the pork mixture into the lettuce leaves. Garnish with sesame seeds if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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