Recipe of the Week

Recipe of the Week
Asian Lettuce Wraps


16 Boston, Bibb, or butter lettuce leaves
1 lb ground pork
1 medium onion, chopped
2 cloves fresh garlic, minced
1 Tbsp soy sauce
1 Tbsp fish sauce
¼ cup hoisin sauce
2 tsp fresh ginger, grated
2 Tbsp rice wine vinegar
dash of Sriracha sauce
1 bunch green onions, sliced
4 tsp sesame oil
1 cup carrots, julienned


Carefully separate lettuce leaves, rinse, and pat dry. Refrigerate until filling is ready.

Brown ground pork in skillet over high heat. Drain and set aside in separate dish. Add 2 teaspoons sesame oil and onion to skillet and sauté until onion is softened, 5 to 7 minutes. Reduce heat to medium-low. Stir in garlic, fish sauce, soy sauce, hoisin sauce, ginger, vinegar, and sriracha sauce. Heat through. Add remaining sesame oil and ground pork. Cook until heated through.

Remove lettuce from refrigerator and spoon filling into leaves. Top with carrots. Serve immediately.

Serves 4.
Wine Recommendation – Tassel Ridge Tickled Pink

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