Late August is the perfect time to embrace the bounty that our gardens are providing while simultaneously favoring meals that involve little to no turning on the stove. This dish is a perfect example. Ground pork is browned with all manner of delicious flavorings plus some great vegetables for sautéing and then tucked into lettuce cups alongs with more fresh vegetables. The result is a quick meal that can be on the table in under a half hour with all the flavor you are seeking right about now.
As is often the case, the mix of vegetables in this dish can be tweaked. Do try to include a mix that can be cooked with the pork and enjoyed fresh in the lettuce wraps as well as large lettuce cups to hold your fillings. If you opt for smaller lettuce cups, make sure you increase the number of them or opt to use the dish as an appetizer instead.
As noted above, this dish can be served as an appetizer or main course, depending on the size and number of lettuce cups you serve it with. If lettuce cups aren't an option for you, you could serve this with steamed brown or white rice or tuck the fillings into rice wrappers. If you are looking for good sides, consider a lightly dressed cucumber salad, chilled cubed melon, or another simple summer option to keep this meal quick and healthy. Enjoy!
Thai Pork Lettuce Wraps
- 2 teaspoons cooking oil of your choice (I used toasted sesame oil)
- 1 pound ground pork
- Salt and pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass
- ½ cup finely chopped red pepper
- ½ cup chopped zucchini
- 3 tablespoons soy sauce
- 1 ½ tablespoons brown sugar
- 1 tablespoon fish sauce
- 1-2 tsp. crushed red pepper flakes
- 12 lettuce cups (such as Romaine or butter lettuce)
- ½ cup coarsely grated carrot
- ½ cup coarsely grated kohlrabi
- 2-3 radishes, thinly sliced
Heat the oil in a large sauté pan or wok over medium-high heat. Add the ground pork and cook until browned, breaking up the meat with a wooden spoon. Season with salt and pepper.
Add the garlic, ginger, and lemongrass and sauté for 1 minute. Add the red pepper, zucchini, soy sauce, brown sugar, fish sauce, and crushed red pepper flakes, stirring to combine. Bring to a simmer and continue to cook for another minute. Remove from the heat.
To assemble the pork lettuce wraps, fill the lettuce cups with pork filling and top with grated carrot and kohlrabi and sliced radishes. Enjoy immediately.
- Yields: 4 servings
- Preparation Time: 25 minutes