Instead of opting in for pre-ground pork, I chose to use a whole pork shoulder cut which promoted incredibly juicy and delicious flavors. These lettuce wraps are very easy to prepare. With a short prep/cook time, you can make these for just about any meal and even prepare in advance to keep on hand when you need a snack!
Sweet & Spicy Pork Lettuce Wraps
- ¼ cup hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp water
- 1 tbsp asian chili-garlic sauce If you can't find this sauce, substitute one minced clove of garlic and ¼ teaspoon of cayenne
- 1 (16 oz) pork shoulder roast or tenderloin cut into 1-inch chunks I've tried both and the shoulder cut seems to be the way to go
- 2 tbsp vegetable oil
- 1 red bell pepper, stemmed, seeded, and minced
- 1 (8 oz) can of water chestnuts, drained and chopped
- 1 tbsp grated fresh ginger
- 1 head of Bibb lettuce (8 oz), leaves separated
- Whisk hoisin sauce, soy sauce, and asian chili-garlic sauce together in a large bowl; set aside
- Pulse half of pork in a food processor until it is coarsely chopped, around 5 pulses. Transfer to a separate bowl and repeat with remaining pork.
- Heat 1 tablespoon of the vegetable oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until no longer pink, around 4 minutes.
- Transfer pork to bowl with hoisin sauce mixture. Stir to combine.
- Heat the remaining 1 tablespoon of vegetable oil in now-empty skillet over medium-high heat until shimmering. Cook the bell pepper and water chestnuts until the bell pepper softens, about 3 minutes. Add ginger and cook until fragrant, 30 seconds.
- Add pork mixture to the skillet and bring to a simmer. Cook until thickened, about 1 minute. Transfer to serving dish and ENJOY! (spoon pork mixture into lettuce leaves)