Pineapple and pork lettuce wraps
Seasoned pork and grilled pineapple lettuce wraps served with a Southeast Asian-style sauce. Smack your lips and lick your fingers delicious, my husband rates this as my best recipe yet.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hours 20 minutes
- Yield: 5 -6 servings 1x
Ingredients
Scale
- 2” finger ginger, minced
- 5 cloves garlic, minced
- 2 T brown sugar
- 1/4 c Asian fish sauce
- 1/4 c rice vinegar
- 1/4 cup lime juice
- 2 t ground cumin
- 6 green onions, thinly sliced
- 1/4 t red chili pepper flakes
- 1 cup cilantro, roughly chopped, divided
- Salt to taste
- Pepper taste
- 2 t sunflower oil
- 2 pounds “chili cut” ground pork
- 1/2 pound snow peas, julienned
- 1/2 t sesame seed oil
- 1 pineapple, peeled and cut into 1/2” slices
- 1 head butter lettuce, leaves separated, cleaned and chilled
- 1/2 cup mint leaves
Instructions
- Combine first 9 ingredients in a large bowl to make sauce. Remove half and set aside. Put half of the sauce and the ground pork in a bowl. Combine, using your hands to mush together, until the sauce is well integrated into the meat.
- Heat a large pan with 2 t sunflower oil. Add ground pork mixture and sauté until cooked through, about 10 minutes. Add 1/2 cup cilantro and cook another minute. Set aside.
- On a medium hot grill, grill pineapple slices for about 8-10 minutes until you have nice grill marks on both sides. Let cool. Cut out core and dice into 1/2″ pieces. Place in a bowl and set aside.
- If pork has cooled, briefly reheat and then remove to a serving platter. Add snow peas to the pan with 1/2 t sesame seed oil and briefly stir fry, until bright green and still crunchy, about 2 minutes.
- Add lettuce leaves and cooked snow peas to the serving platter. Remove pineapple from bowl, reserving any accumulated juices, and transfer to serving platter. Pour residual pineapple juice into remaining sauce. Add remaining cilantro and mint to serving platter.