Best Asian Style Pulled Pork Lettuce Wraps Recipes

SMOKED PULLED PORK LETTUCE WRAPS WITH ASIAN DIPPING SAUCE

Steps:

• Whisk all the sauce ingredients together in a small saucepan. Bring to a boil, then reduce to a simmer. Then strain after 12 minutes of reducing. Add back into the saucepan over heat.
• In a separate small sealed container add 1 tablespoon of water with 1 tablespoon cornstarch or flour. Add the "slurry" to the saucepan with the strained sauce. Whisk to combine. Let continue simmering for 8-10 minutes until the sauce has thickened. Set aside.
• In a large skillet heat up the pork on medium heat until warmed. Add 2-4 tablespoons of the sauce to the meat, as desired. Save the remaining sauce for topping your wraps. Remove from heat.
• Assemble lettuce wraps: Scoop pork mixture into lettuce leaves, and top with your vegetables, onions, and cilantro. Drizzle with more reserved sauce as desired.

SPICY PORK LETTUCE WRAPS

Steps:

• For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
• For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
• Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

ASIAN PULLED PORK SANDWICHES

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours., Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

HAWAIIAN PULLED PORK LETTUCE WRAPS

Steps:

• Rub roast with sage, 1/2 teaspoon salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with pineapple and ginger. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve pineapple and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and cooking juices to slow cooker; stir in remaining 1/2 teaspoon salt. Heat through. Serve in lettuce leaves with reserved pineapple and, if desired, green onions., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

ASIAN PORK LETTUCE WRAPS

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
• Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
• Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.

EASY ASIAN GROUND PORK LETTUCE WRAPS

Steps:

• Add 1 tablespoon of olive to a large skillet set over medium-high heat. Add the ground pork, season it with a little salt and pepper, and brown it, breaking it up as it's cooking. Continue cooking it until there's no pink remaining, about 5-6 minutes.
• Add in the diced onions and stir in the sauce ingredients: garlic, fresh grated ginger, hoisin sauce, soy sauce, and rice vinegar. Continue cooking until the onions become translucent, about 1-2 minutes.
• Turn off the heat, and then stir in the coleslaw mix and chopped water chestnuts. Season with additional salt and pepper to taste.
• To serve: spoon approximately 1/4 cup of the ground pork mixture into the lettuce leaf of your choice. Add toppings as desired. Roll or fold like a taco and enjoy!

ASIAN-STYLE PULLED PORK LETTUCE WRAPS

Steps:

• Add pork to a slow cooker with teriyaki sauce, sweet and sour sauce, hoisin sauce, sliced ginger, garlic, salt, and pepper. Cook on low for 6-8 hours with the lid covered, until cooked to your liking. Chop with a knife until shredded. Serve on a large platter with Bibb lettuce leaves.

ASIAN-STYLE LETTUCE WRAPS

Steps:

• Coat a nonstick pan with cooking spray and heat. Cook onion, garlic, pork and beef, stirring, until meat is browned. Add carrot and cook until soft.
• Add soy, oyster and hoisin sauces and chili paste, stir and reduce heat. Cook, uncovered, for 5 minutes, stirring occasionally.
• Stir in bean sprouts just before serving. Divide meat between lettuce leaves and sprinkle with sesame seeds. Roll lettuce leaves and enjoy.