Pork Lettuce Wraps

Ingredients (serves 4)

  • 1 lb. boneless ¾ inch thick pork loin cutlets
  • 2 tbsp. olive oil
  • 1 tbsp. and 1 tsp. minced fresh ginger root, minced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. hoisin sauce
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 cup carrots, shredded
  • 3 green onions, chopped
  • 8 bibb lettuce leaves
  • 1/2 English cucumber, finely chopped (optional)
  • 1/4 cup salted peanuts, chopped (optional)
  • Dash or two of red pepper flakes (optional)


  1. Cut the pork cutlets into 1-inch cubes and season with salt and pepper.
  2. In a large skillet, heat the olive oil and begin cooking the onions until nearly translucent. Add the pork, ginger, and garlic.
  3. Toss to brown the pork on each side, and then add the sauces along with 2 tbsp. water.
  4. Cover and cook until the pork reaches 165 degrees F, using a meat thermometer. (If needed, add water 1 tbsp. at a time to keep the outside of the pork from burning while it reaches the required food safe temperature.)
  5. Assemble the wraps by placing 1/8 of the pork mixture on each bibb leaf and then top with shredded carrots, green onions, and if desired, peanuts and cucumber.
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