Sweet and Spicy Pork Lettuce Wraps
By America's Test KitchenPublished on February 21, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup hoisin sauce 3 tablespoons soy sauce 2 tablespoons water 1 tablespoon Asian chili-garlic sauce 1 (16-ounce) pork tenderloin, trimmed and cut into 1-inch chunks2 tablespoons vegetable oil 1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces1 (8-ounce) can water chestnuts, drained and chopped1 tablespoon grated fresh ginger 1 head Bibb lettuce (8 ounces), leaves separated
Before You Begin
You can substitute one minced clove of garlic and ¼ teaspoon of cayenne pepper for the Asian chili-garlic sauce.
Instructions
- Whisk hoisin sauce, soy sauce, water, and chili-garlic sauce together in large bowl; set aside. Pulse half of pork in food processor until coarsely chopped, about 5 pulses. Transfer to separate bowl and repeat with remaining pork.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until no longer pink, about 4 minutes. Transfer pork to bowl with hoisin mixture. Stir to combine.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Cook bell pepper and water chestnuts until bell pepper softens, about 3 minutes. Add ginger and cook until fragrant, about 30 seconds. Add pork mixture to skillet, bring to simmer, and cook until thickened, about 1 minute. Transfer to serving dish. To serve, spoon pork mixture into lettuce leaves.
Time
30 minutesYield
Serves 4Ingredients
¼ cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon Asian chili-garlic sauce
1 (16-ounce) pork tenderloin, trimmed and cut into 1-inch chunks
2 tablespoons vegetable oil
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
1 (8-ounce) can water chestnuts, drained and chopped
1 tablespoon grated fresh ginger
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
¼ cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon Asian chili-garlic sauce
1 (16-ounce) pork tenderloin, trimmed and cut into 1-inch chunks
2 tablespoons vegetable oil
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
1 (8-ounce) can water chestnuts, drained and chopped
1 tablespoon grated fresh ginger
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
¼ cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon Asian chili-garlic sauce
1 (16-ounce) pork tenderloin, trimmed and cut into 1-inch chunks
2 tablespoons vegetable oil
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
1 (8-ounce) can water chestnuts, drained and chopped
1 tablespoon grated fresh ginger
1 head Bibb lettuce (8 ounces), leaves separated
Why This Recipe Works
By using a whole pork tenderloin instead of preground pork, our meat mixture is juicy, tender, and flavorful.
Before You Begin
You can substitute one minced clove of garlic and ¼ teaspoon of cayenne pepper for the Asian chili-garlic sauce.
Instructions
- Whisk hoisin sauce, soy sauce, water, and chili-garlic sauce together in large bowl; set aside. Pulse half of pork in food processor until coarsely chopped, about 5 pulses. Transfer to separate bowl and repeat with remaining pork.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until no longer pink, about 4 minutes. Transfer pork to bowl with hoisin mixture. Stir to combine.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Cook bell pepper and water chestnuts until bell pepper softens, about 3 minutes. Add ginger and cook until fragrant, about 30 seconds. Add pork mixture to skillet, bring to simmer, and cook until thickened, about 1 minute. Transfer to serving dish. To serve, spoon pork mixture into lettuce leaves.
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