Celiac.com 05/12/2023 – Introducing a vibrant and delectable dish that will transport your taste buds straight to the heart of Asia. Pork Lettuce Wraps, also known as Larb, are a common dish in Southeast Asia. Thailand, Laos, and Vietnam also has versions of lettuce wraps.
Bursting with bold flavors and fresh ingredients, this recipe brings together the perfect harmony of savory ground pork, aromatic herbs, zesty lime, and a hint of heat. Wrapped in crisp lettuce leaves, these tantalizing bites offer a delightful balance of textures and a tantalizing mix of fragrant spices.
Whether you’re seeking a crowd-pleasing appetizer, a light lunch, or a flavorful dinner option, this recipe is sure to impress with its vibrant colors, mouthwatering aromas, and unforgettable taste. So, get ready to embark on a culinary adventure as we dive into the world of Asian cuisine and learn how to create this irresistible easy pork lettuce wraps.
Ingredients:
2 tablespoons gochujang (Korean red chili paste)
1 tablespoons soy sauce
1 tablespoons fresh lime juice
1/2 tablespoons packed brown sugar
1 teaspoons toasted sesame oil
1 tablespoons olive oil
Kosher salt and pepper
1 lb. ground pork tenderloin, trimmed (chicken can be substituted)
Gem or baby romaine lettuce leaves
Cooked rice; sliced radishes, cucumber, scallions and chiles; and fresh cilantro and mint leaves, for serving
Directions:
Heat oven to 400°F. In small bowl, combine gochujang, soy sauce, lime juice, sugar, and sesame oil.
Heat oil in large oven-safe skillet on medium-high. Season pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
Set aside half of gochujang mixture. Brush pork with remaining gochujang mixture and roast until internal temp reaches 145°F, 12 to 15 minutes.
Transfer pork to cutting board.
Using clean pastry brush, brush with remaining gochujang mixture and let rest 5 minutes before slicing.
Serve with lettuce, rice, radishes, cucumber, scallions, chiles, cilantro, and mint.
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