Lettuce Keep It Simple!

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It’s been a busy time here in DCDishes kitchen. Between working and visiting family, cooking has been sparse. But have no fear, I’m here and back in action! In order to ease back into the game, I decided to go with simplicity. A craving hit and boom, we made some ridiculously easy Sweet and Spicy Pork Lettuce Wraps. This recipe was inspired by my love of the versions made at places like PF Changs and Pei Wei. It’s not a total take-out fake-out but it’s a quick and easy dish that will leave you satisfied with your tastebuds yearning for more.

When I originally planned to make this recipe, I wanted to double it. The portions just did not seem to be enough. At the time I began to cook the dish, I happened to notice one of my ground pork packages had an expiration date that was past due. I’m so incredibly thankful that I noticed this because if there’s anything I don’t mess around with it’s expired meat. This time around, I just did a single portion. It left very little for leftovers which, I was very much looking forward to. If you’re like me, I would recommend doubling this recipe!

I can’t rave enough about the simplicity of this recipe. There’s minor prep work required beyond removing your lettuce leaves off of your head of romaine. This meal was a perfect healthy, quick, late-night dinner. It took no time at all to make. I paired the lettuce wraps with a side of rice. That way any remnants of the wraps that fell out of the lettuce provided me with a pretty delicious rice bowl. This is definitely a keeper in your arsenal for a busy night!

Sweet and Spicy Pork Lettuce Wraps

What You Need:DSC_0269

  • 1 Tbsp. canola oil
  • 1 Tbsp. chopped fresh ginger
  • cloves garlic, minced
  • 1 lb. ground pork
  • 1/4 c. hoisin sauce, plus more for serving if desired
  • 1 Tbsp. sriracha
  • head romaine, leaves separated
  • 1cup matchstick carrots
  • scallions, sliced
  • 1 Tbsp. sesame seeds

Instructions:
Click here to Cook With Me!

  • In a large skillet over medium heat, heat oil.
  • Add ginger and garlic and cook until fragrant, 2 minutes.
  • Add ground pork and cook until no longer pink, 5 minutes.
  • Add hoisin sauce and Sriracha and stir until combined.
  • Spoon pork into lettuce leaves and sprinkle with carrots, scallions, and sesame seeds and drizzle with Sriracha add extra hoisin if desired.
  • Serve and enjoy!

Cook With Me:

  • In a large skillet over medium heat, heat oil.
  • Add ginger and garlic and cook until fragrant, 2 minutes.DSC_0272.JPG
  • Add ground pork and cook until no longer pink, 5 minutes.DSC_0273.JPG
  • Add hoisin sauce and Sriracha and stir until combined.
  • Spoon pork into lettuce leaves and sprinkle with carrots, scallions, and sesame seeds and drizzle with Sriracha add extra hoisin if desired.
  • Serve and enjoy!DSC_0282.JPG

Inspired by this recipe.

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