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Asian Pork Lettuce Wraps

Photo: Iain Bagwell; Styling: Amanda Widis

Hands-on time 30 mins
Total time 30 mins

Serves 4


  • 2 tablespoons canola oil
  • 3 cloves garlic, thinly sliced
  • 1 1-inch piece fresh ginger, peeled, finely chopped
  • 1 serrano chile or jalapeño, thinly sliced, seeded
  • 1 pound ground pork
  • 1/2 cucumber, chopped
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon distilled white vinegar
  • Salt and pepper
  • 1 cup chopped cilantro
  • 12 large Boston lettuce leaves
  • Lime wedges, for serving, optional

Nutrition Information

  • calories 378
  • fat 31 g
  • satfat 10 g
  • protein 21 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 82 mg
  • sodium 918 mg

How to Make It

  1. In a large nonstick skillet, heat oil over medium-high heat. Add garlic, ginger, serrano chile and ground pork and cook, stirring occasionally, until pork is browned and cooked through, about 5 minutes.

  2. Add cucumber, fish sauce and vinegar to skillet, then season with salt and pepper. Cook, stirring, until liquid is almost evaporated, about 2 minutes. Stir in cilantro. Serve pork mixture in lettuce leaves with lime wedges, if desired.