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Sweet & Spicy Pork Lettuce Wraps

Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Side Dish, Snack
Servings: 4


  • 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)