Best Teriyaki Pork Lettuce Wraps Recipes

TERIYAKI PORK LETTUCE WRAPS

Teriyaki Pork Lettuce Wraps image

Make and share this Teriyaki Pork Lettuce Wraps recipe from Food.com.

Provided by loveleesmile

Categories Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup teriyaki sauce
1 lb pork tenderloin, cut into 1/4-inch thick strips
1 tablespoon vegetable oil
4 large iceberg lettuce
1 large carrot, peeled and shredded
1 (8 ounce) can sliced water chestnuts, drained
1 (14 ounce) can bean sprouts, rinsed and drained
rice noodles (optional)

Steps:

Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature.
Heat oil in large skillet or wok over medium-high heat. Remove pork; discard bag and marinade. Sauté pork over medium-high heat for 3 to 4 minutes or until slightly pink in center and browned on both sides.
Fill lettuce leaves with equal amounts of carrot, water chestnuts, bean sprouts, pork and rice noodles, if desired. Drizzle with extra sauce if desired. Roll up tightly and serve.

Nutrition Facts : Calories 389.2, Fat 10.9, SaturatedFat 2.8, Cholesterol 74.8, Sodium 1536.4, Carbohydrate 43.5, Fiber 13.1, Sugar 24.7, Protein 36.1

EASY ASIAN GROUND PORK LETTUCE WRAPS

Easy Asian Ground Pork Lettuce Wraps image

This ground pork lettuce wraps recipe is a total crowd pleaser! Tender browned ground pork mixed with crunchy veggies and a tangy sweet and sour sauce, all wrapped up in a cool and crisp bibb lettuce leaf, makes for a surprisingly satisfying meal in under 20 minutes.

Provided by Tara Kuczykowski

Categories Main Dishes

Time 20m

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1-lg. ground pork
1 medium onion, diced
2 cups colorful coleslaw mix
1 (8-oz.) can whole water chestnuts, drained and diced
salt and pepper, to taste
1 /4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoon rice vinegar
1 tablespoon freshly grated ginger
2 cloves garlic, minced
2 heads Boston bibb lettuce
sliced green onions (optional)
toasted black sesame seeds (optional)
lime wedges (optional)

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!

Nutrition Facts : Calories 232 calories, Carbohydrate 9.7 grams carbohydrates, Cholesterol 53.5 milligrams cholesterol, Fat 13.8 grams fat, Fiber 2.3 grams fiber, Protein 16.7 grams protein, SaturatedFat 4.7 grams saturated fat, ServingSize 3 pork lettuce wraps, Sodium 410.1 milligrams sodium, Sugar 5.0 grams sugar

GRILLED PORK LETTUCE WRAPS

Grilled Pork Lettuce Wraps image

Provided by Food Network Kitchen

Time 2h40m

Yield 6 servings

Number Of Ingredients 24

Ingredients

4 cloves garlic, minced
2 tablespoons finely chopped fresh lemongrass
2 shallots, finely chopped
1/4 cup packed light brown sugar
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons vegetable oil, plus more for brushing
Kosher salt and freshly ground pepper
1 1/2 pounds thin boneless pork chops
1/2 cup fresh lime juice
2 tablespoons fish sauce
3 tablespoons granulated sugar
Kosher salt
1 tablespoon grated carrot
1 teaspoon Asian chile sauce, such as sambal oelek
1 clove garlic, minced
1 head Boston lettuce, leaves separated
1/2 bunch mint
1/2 bunch basil
1/2 bunch cilantro
1 English cucumber, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 cup prepared fried shallots, scallions or onions
1 bag Asian shrimp chips

Steps:

Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.
Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.
Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.

PORK TERIYAKI

Pork Teriyaki image

I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.-Denise Loewenthal, Hinckley, Ohio

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 envelope teriyaki sauce mix
1/2 cup water
1/2 cup all-purpose flour
1 pork tenderloin (1 pound), cut into 1/2 inch slices
2 tablespoons canola oil
Hot cooked rice

Steps:

In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,

Nutrition Facts :