Growing up, my family dinners usually meant a big plate of spaghetti or casserole. It wasn’t until I moved to the West Coast that I discovered lettuce wraps, and honestly, I couldn’t believe what I’d been missing. The first time I ordered them at a restaurant, I watched people around me wrap seasoned meat in crisp lettuce leaves and thought it looked a bit messy. But one bite changed everything.
These ground pork lettuce wraps have become my go-to weeknight dinner. They’re quick, don’t heat up the kitchen like traditional cooking does, and somehow manage to be both filling and light at the same time. Plus, they’re perfect for those nights when you want something that feels like takeout but costs way less to make at home.
Ingredient Substitutions
Ground pork can be replaced with ground turkey or chicken for a leaner option, or crumbled firm tofu for a vegetarian alternative. Adjust cooking time slightly, as poultry and tofu may cook faster than pork. For tofu, press out excess moisture before crumbling and cooking.
Soy sauce can be substituted with coconut aminos for a soy-free, lower-sodium option. Use the same amount as called for in the recipe, but taste and adjust seasoning as needed, as coconut aminos are slightly sweeter than soy sauce.
Hoisin sauce can be replaced with a mixture of peanut butter, garlic, and five-spice powder for a similar sweet and savory flavor profile. Mix 2 tablespoons peanut butter, 1 clove minced garlic, and ¼ teaspoon five-spice powder with a little water to thin. This substitution works well for those avoiding added sugars or following a paleo diet.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 70-80 g
- Carbohydrates: 60-70 g
Ingredients
For the sauce:
- 1/4 tsp red pepper flakes
- 1/3 cup soy sauce
- 2 tsp ginger paste
- 1 tbsp minced garlic
- 2 tsp sriracha
- 1 tbsp fish sauce
- 1/4 cup hoisin sauce (I use Lee Kum Kee brand)
- 1 tbsp lemongrass paste
For the filling:
- 2 tbsp sesame oil (toasted sesame oil for more flavor)
- 1.5 lb ground pork (lean ground pork recommended)
- 1 can water chestnuts, drained and chopped
- 1/2 white or yellow onion, diced
- 1/2 cup grated carrots (freshly grated for best texture)
- 1 small zucchini, diced (about 1 cup, finely diced)
For serving:
- green onions (sliced for garnish)
- 1 head iceberg lettuce (separated into cups)
Step 1: Prepare the Sauce
In a bowl, whisk together soy sauce, hoisin sauce, fish sauce, minced garlic, finely chopped lemongrass, grated ginger, sriracha, and red pepper flakes until well combined.
Set the sauce aside to incorporate all the flavors.
Step 2: Cook the Pork
Drizzle oil into a large skillet and heat over medium-high heat.
Add ground pork to the skillet.
As it cooks, use a spoon or spatula to break the pork apart, browning it thoroughly for about 5 minutes.
Step 3: Sauté the Vegetables
Once the pork is browned, add sliced zucchini, chopped water chestnuts, diced onions, and shredded carrots to the skillet.
Sauté the mixture for about 5 to 7 minutes, ensuring the vegetables become tender and flavors meld.
Step 4: Simmer with the Sauce
Stir in the prepared sauce into the skillet with the pork and vegetables.
Reduce the heat to medium-low and let the mixture simmer for 5 to 10 minutes, allowing the ingredients to absorb the sauce and enhance the flavors.
Step 5: Serve and Garnish
Spoon the savory pork and vegetable mixture into fresh lettuce cups.
If desired, garnish with chopped green onions for added color and flavor.
Enjoy this delicious and fragrant dish as a light and satisfying meal.
