These pork lettuce wraps are a vibrant and flavorful recipe that is ready in less than 30 minutes! Protein rich and made with lots of veggies for an asian inspired meal you’ll feel good about serving to the whole family. Gluten free, dairy free, soy free, Whole30 compatible, and Paleo.
For Crispy Pork and Veggie Filling
- 2 teaspoons sesame oil
- 1/2 cup finely diced shallots
- 1 pound ground pork
- 1 cup shredded carrots
- 1 medium red bell pepper, diced – about 1 cup
- 1 teaspoon garlic powder
- 1 teaspoon fish sauce (optional)
- 1/4 – 1/3 cup coconut aminos, to taste (start with a smaller amount and add more as desired)
- Juice of 1 lime
- Salt to taste
For Pickled Cucumber Salad
- 1 1/2 cups cucumber, diced
- 1/3 cup red onion, finely diced
- 2 tablespoons chopped cilantro
- 1 tablespoon coconut aminos
- 2 tablespoons rice vinegar
- 1/2 teaspoon kosher salt, or to taste
- 2 teaspoons sesame oil
- Butter lettuce leaves or romaine lettuce leaves
- Chopped roasted cashews or peanuts
- Lime wedges
- Make pickled cucumber salad. In a medium bowl combine cucumber, red onion, cilantro, coconut aminos, rice vinegar, salt, and sesame oil and stir to combine. Cover the bowl and transfer to the refrigerator to marinate while you make the rest of the recipe.
- Prepare ingredients for serving. Remove lettuce leaves from the head of lettuce. Wash, dry, and stash in the refrigerator to keep fresh and crisp. Roughly tear or chop cilantro, roughly chop cashews or peanuts, and cut some lime wedges. Set everything aside.
- Make crispy pork filling. In a large skillet heat sesame oil over medium high heat. Add shallots and cook, stirring frequently, until translucent and caramelized – about 3-4 minutes. Push shallots aside and add ground pork. Continue to cook, breaking up with a spatula, until browned and no pink remains. If there’s a lot of extra fat in the skillet you can spoon some of it out before moving on to the next step (but don’t take it all! You’ll want some in the pan for sautéing the vegetables). Add shredded carrots and diced bell pepper and sauté for another 4-5 minutes, until veggies have softened. Reduce heat to medium and add garlic powder, fish sauce, and coconut aminos. Cook, stirring frequently, scraping up any browned bits, until sauce is reduced and clings to the pork and veggies. Add more coconut aminos to taste if desired. Season with juice of one lime and salt if needed. Cover to keep warm and set aside.
- Season pickled cucumber salad. Remove cucumber salad from the refrigerator and toss to coat with the dressing. Season to taste with salt and more rice vinegar if desired.
- Assemble the lettuce cups. Fill each lettuce cup with a generous scoop of crispy pork, pickled cucumber salad, and top with chopped cilantro and chopped nuts. Butter lettuce leaves can be on the thin side so you might want to double them up to avoid breakage. Serve with lime wedges on the side for squeezing and enjoy!
Storing: The ground pork and vegetable mixture should keep in a sealed container for 3-4 days in the refrigerator. For the best texture the pickled cucumber salad should be enjoyed within 24 hours of making, and the lettuce cups should be prepared fresh just before eating.
Reheating: To maintain the crispy + caramelized texture of the pork it reheats best on the stove top. I would recommend 3-5 minutes in a skillet over medium heat, until warmed through. It can also be re-heated in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: Asian
Keywords: pork, ground pork, asian, whole30, paleo, gluten free, dairy free, soy free, healthy, dinner, easy