Asian Lettuce and Pork Wraps
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 462, total fat 12 G., saturated fats 3 G., proteins 37 G., carbohydrates 51 G., fiber 3 G., cholesterol 97 mg, sodium 690 mg, sugar 0 G.
Calories 462, total fat 12 G., saturated fats 3 G., proteins 37 G., carbohydrates 51 G., fiber 3 G., cholesterol 97 mg, sodium 690 mg, sugar 0 G.
Asian lettuce wraps are a great appetizer for any occasion, especially picnics. Tender pork tenderloin is rubbed with a spicy Asian sauce, grilled (or pan-fried), then thinly sliced and served on lettuce leaves with a side of rice and fresh vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups white rice
- 2 tsp vegetable oil + extra for greasing the grill
- 1/4 cup lightly salted soy sauce
- 1 tbsp sriracha sauce (Asian chili sauce) + extra for drizzling
- 1.5 tsp grated peeled ginger
- 1 large pork tenderloin (about 600 g), cut in half lengthwise
- 2 carrots, diced
- Half an English cucumber, diced
- 2 tbsp freshly squeezed lime juice + wedges for serving
- 2 tsp light brown sugar
- 12 large lettuce leaves
- Chopped fresh cilantro, for serving
We recommend
Recipes with similar ingredients: pork tenderloin, pork, rice, cucumbers, carrot, ginger root, Sriracha sauce, lime juice
Cooking the dish according to the recipe:
- Place the rice in a medium saucepan and cover with 1.5 cups of water. Bring to a boil over medium heat and simmer until most of the water is absorbed, about 4 minutes. Reduce the heat to low, cover, and continue simmering until all the water is absorbed, about 12 minutes more.
- Remove the lid and transfer the rice to a large bowl to cool slightly.
- Heat a large grill pan (or grill) over medium heat and brush with vegetable oil. In a bowl, combine 2 tablespoons soy sauce, vegetable oil, 1.5 teaspoons Sriracha sauce, and 1 teaspoon ginger; rub the pork with the mixture.
- Transfer the pork to a grill pan and cook for about 8 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes, then slice the pork thinly.
- Combine the remaining 2 tablespoons of soy sauce, 1.5 teaspoons of Sriracha, and 1 teaspoon of ginger with the rice. Add the carrots, cucumber, lime juice, and brown sugar and stir to combine.
- Serve the rice and pork on lettuce leaves, top with cilantro and drizzle with Sriracha sauce. Serve with lime wedges.
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