Ginger Pork Lettuce Wraps

By: Jennifer Chandler

Serves 4


  • 1 tablespoon vegetable oil

  • 1 tablespoon toasted sesame oil

  • 1 pound ground pork

  • ½ cup diced mushrooms

  • ½ cups diced carrots

  • 2 cloves garlic, minced

  • 1 1/2  tablespoons freshly grated ginger

  • 1/4 cup hoisin sauce

  • 1 tablespoon chili garlic sauce

  • 1 teaspoon soy sauce

  • 2 tablespoons chopped fresh cilantro leaves

  • 1 head butter lettuce

  • Lime wedges, for serving


In a large pan over medium-high heat, warm the vegetable and sesame oils until a few droplets of water sizzle when carefully sprinkled in the pan.

Add the ground pork, mushrooms and carrots. Cook until browned, about 5 to 7 minutes, stirring often to crumble the pork as it cooks.

Stir in garlic and ginger and cook until fragrant, about 1 minute.

Stir in hoisin sauce, chili garlic sauce and soy sauce. Cook for 1 to 2 minutes to meld the flavors. Remove the pan from the heat and stir in the cilantro.

To serve, spoon a generous spoonful of the pork into the center of a lettuce leaf, garnish with lime wedges and peanut sauce if desired.


For a delicious Peanut Sauce, whisk together 1/4 cup rice wine vinegar, 2 tbsp. creamy peanut butter, 1 tsp. finely grated fresh peeled ginger, 1 tbsp. soy sauce, 1 tbsp. honey, 2 tsp. toasted sesame oil, 1/2 cup canola oil and a pinch of red pepper flakes.