VIETNAMESE PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
ORIENTAL MINCED PORK IN LETTUCE LEAVES
This is a very tasty, quick and easy recipe to throw together. I serve it in iceberg lettuce leaves as a great low carb meal, but if prefer carbs it is great served with noodles.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through.
- Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min's.
- Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds.
- Divide lettuce leaves among plates and spoon pork mixture into leaves.
- Tip: After removing outer dead leaves, cut the end off lettuce and hold under cold running water, the leaves will fall off one by one, intact.
Nutrition Facts : Calories 495.9, Fat 29.7, SaturatedFat 9.9, Cholesterol 125.1, Sodium 1732, Carbohydrate 22.1, Fiber 4.2, Sugar 10.9, Protein 35.8
SPICY PORK LETTUCE WRAPS
These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
- For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
- Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.
PORK YUK SUNG (PORK IN LETTUCE LEAVES)
Make and share this Pork Yuk Sung (Pork in Lettuce Leaves) recipe from Food.com.
Provided by Jan-Luvs2Cook
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Best to use pork mince with a low fat content 3% if you can get it.
- Slice the ginger (About 3cm peeled and sliced very finely).
- Slice the garlic very finely.
- Chop the spring onions.
- Dice the celery into very small cubes.
- Chop the water chestnuts, again into very small cubes. (5mm).
- Put the above ingredients to one side.
- Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
- Pat dry and put to one side.
- In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
- Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
- Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
- Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
- Then put the sauce mixture in the pan and stir.
- Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
- To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.
PORK & CHILLI LETTUCE CUPS
Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months
Provided by Shivi Ramoutar
Categories Snack, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
- Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.
Nutrition Facts : Calories 42 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHINESE MINCED PORK IN LETTUCE CUPS
Nice and fresh tasting. Great as an entree or you could use these as appetizers in smaller portions. You could also try making this with ground turkey or chicken.
Provided by PalatablePastime
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut lettuce ahead of time into cup shapes to have it ready; choose leaves towards the center of the head of lettuce.
- Use kitchen shears to cut any shapes needed, if necessary; set aside to chill.
- Saute pork in a large skillet until it is browned.
- Remove meat from skillet and drain off any fat.
- Add onions to skillet and cook for 5 minutes or until tender, then stir in garlic and ginger.
- Add wine and pork to the skillet and stir until wine reduces.
- Add hoisin, oyster and soy sauces, stirring to mix well.
- Stir in water chestnuts and cilantro and heat through.
- Place on platter and garnish with toasted pine nuts.
- Serve meat with lettuce cups.
SPICY MINCE & LETTUCE CUPS
A Thai inspired-dish which is quick, simple, cheap and low fat - yet still feels special and is full of flavour. A great pre-dinner nibble
Provided by Barney Desmazery
Categories Buffet, Canapes, Starter
Time 25m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
- Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.
Nutrition Facts : Calories 253 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 29 grams protein, Sodium 1.73 milligram of sodium
THAI PORK MINCE
Quick and easy weeknight dinner
Provided by le_tucker
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat the oil, add the lemon grass, ginger, garlic and chilli and fry for 2 minutes until fragrant.
- Add the sugar and mince, brown for 2 minute.
- Add the lime juice, fish sauce, vinegar and soy with 100ml cold water.
- Bring to a simmer, cook for around 5 minutes, until the mince is cooked through.
- Stir in the spring onions, and serve with rice.
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