Pork Lettuce Wraps

Pork Lettuce Wraps

For a low carb dinner option tonight, I made pork lettuce wraps for my husband and me. He absolutely loved them as did I!

I started by browning a pound of ground pork, seasoned with kosher salt and pepper. To the cooked pork, I added onion, carrots, red pepper and jalapeño. I let the vegetables cook until they had started to soften slightly, about 5 minutes. I then added a cup of broccoli slaw from a package I picked up at the market and 4 cloves of minced garlic. After 30 seconds, I added the zest and juice of two limes which added a little brightness to the pork mixture. Next, I added hoisin sauce, soy sauce sweet chili sauce and rice vinegar. I mixed everything together, adding a pinch of red pepper flakes and a tablespoon of dried orange peel. I let the pork cook on low for about 5 minutes and in that time, I got my butter lettuce and toppings ready.

Carrots, Red Pepper, Onion, Jalapeño, Broccoli Slaw, Minced Garlic and Red pepper Flakes
Ground Pork and Veggies
Addition of Broccoli Slaw and Garlic

Hoisin Sauce being added

Ingredients

1 pound ground pork

1 teaspoon kosher salt

1/2 teaspoon pepper

1-1/2 tablespoons olive oil

1 onion, cut into half rounds

3 carrots, peeled and cut into thin slices, and then cut each slice into thirds

1 red pepper, sliced into thin slices and then cut each slice into thirds

1 jalapeño, seeds removed and cut into thin slices, then cut each slice in half

2 limes, zest and juice

4 cloves garlic, minced

1 cup broccoli slaw

1/2 cup hoisin sauce

3 tablespoons soy sauce

2 tablespoons sweet chili sauce

1 tablespoon rice vinegar

red pepper flakes

1 tablespoon dried orange peel

bib lettuce

scallions

chopped peanuts

basil

Directions

  1. Heat olive oil in large skillet. Add pork, salt and pepper. Cook until browned and crumbly, 5-7 minutes.
  2. Add onion, carrots, red pepper and jalapeño. Cook 5 minutes. Add broccoli slaw and garlic and cook 30 seconds.
  3. Add zest and juice of limes.
  4. Add hoisin sauce, soy sauce, sweet chili sauce and rice vinegar, mix together. Sprinkle red pepper flakes and dried orange peel, combine.
  5. Turn to medium-low and let simmer for 5 minutes.
  6. Serve on butter lettuce leaves and top with chopped peanuts, basil and scallions.

Enjoy!

Until next time, Kris

4 Comments Add yours

  1. Mary Chapin says:

    Looks great! Glad to see you cooking again. Mary

    Sent from my iPhone

    >

    Liked by 1 person

    1. Thank you, Mary! 😊

      Like

  2. Love a wrap, and this one looks really vibrant.

    Liked by 1 person

    1. Thank you so much! 😊

      Liked by 1 person

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