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Pork Lettuce Wraps with Ginger Sauce


1/2 cup soy sauce
2 tablespoons white vinegar
1 tablespoon water
1 teaspoon sesame oil
1 scallion, trimmed and thinly sliced
2 tablespoons grated fresh ginger
2 pounds thin-cut pork chops, pounded to 1/8-inch thickness
1 tablespoon olive oil
1 teaspoon kosher salt
2 heads butter lettuce, leaves separated
1 bunch cilantro, washed and leaves separated
5 carrots, shredded (3 cups)
3 Kirby cucumbers, cut into 3-inch matchsticks


Make the ginger sauce by whisking together the soy sauce, vinegar,water, sesame oil, scallion, and 1 tablespoon of the ginger. Setaside. Heat broiler to high. Brush both sides of the pork chopswith the olive oil, then sprinkle with the salt and the remainingginger. Broil 2 minutes on each side. Cool and slice thinly.Arrange the lettuce leaves on a platter and fill each with somecilantro, carrots, cucumbers, and sliced pork. To eat, drizzle withthe ginger sauce and roll the lettuce leaves to close. Serve withplenty of napkins.


To Make Ahead: Make and refrigerate the dipping sauce up to 3 daysbeforehand. Prepare the remaining ingredients and wrap separatelyin resealable plastic bags a day in advance.
Source: Kay Chun, Real Simple

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