Thai Pork Lettuce Wraps
Thinly sliced pork stir-fried with bean sprouts, yellow chives, and a savory-sweet Thai sauce, served in crisp lettuce leaves for a fresh, fast, and flavorful meal.
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Dinner
Cuisine Thai
Wok used to stir-fry the pork and vegetables over high heat Chef's knife used to slice the pork thin and dice all aromatics Tongs used to toss the filling as it cooks
Sauce
- 3 tablespoons fish sauce 45 ml
- 2 tablespoons oyster sauce 30 ml
- 1 tablespoon soy sauce 15 ml
- 1 tablespoon lime juice freshly squeezed (15 ml)
- 2 teaspoons brown sugar 8 g
- 1 teaspoon sesame oil 5 ml
- 1 teaspoon chili garlic sauce 5 g
Stir-Fry
- 1½ pounds pork tenderloin or pork loin sliced thin against the grain (680 g)
- 2 tablespoons neutral oil such as avocado or vegetable oil 30 ml
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely grated (6 g)
- 2 cups bean sprouts 100 g
- 1 cup yellow chives cut into 2-inch pieces (30 g), or substitute regular chives
- 2 green onions thinly sliced
- 1 head butter lettuce or large leaf lettuce leaves separated and washed
For Serving (optional)
- Fresh cilantro leaves
- Thinly sliced red chili
- Lime wedges
- Crushed roasted peanuts
Whisk together all sauce ingredients in a small bowl and set aside.
Pat the pork slices dry with paper towels, then season lightly with salt and pepper.
Heat a wok or large skillet over high heat until very hot, then add the oil and swirl to coat the pan.
Add the pork in a single layer and let it sear without stirring for 1 to 2 minutes until golden on one side, then toss and cook for another 1 to 2 minutes until just cooked through. Work in batches if needed to avoid overcrowding.
Push the pork to the edges of the pan, add the garlic and ginger to the center, and cook for 30 seconds, stirring, until fragrant.
Pour the sauce over everything and toss to coat, letting it bubble and reduce for about 1 minute.
Add the bean sprouts and yellow chives, tossing everything together over high heat for 1 minute until the sprouts are just tender but still have a bite.
Remove from heat and stir in the green onions.
Transfer to a serving platter and serve alongside the lettuce leaves, with optional toppings on the side for assembling at the table.
- Freeze the pork for 20 to 30 minutes before slicing to make thin, even cuts much easier.
- Swap pork tenderloin for ground pork for a faster version; brown the ground pork in the same way, breaking it into small pieces.
- Yellow chives have a milder, slightly garlicky flavor compared to regular green chives. Find them at Asian grocery stores or substitute thinly sliced green onion tops.
- Butter lettuce has a soft cup shape that holds the filling naturally. Large romaine leaves also work well for a sturdier wrap.
- The sauce can be mixed up to 2 days ahead and kept refrigerated.
- For a less spicy filling, reduce the chili garlic sauce to half a teaspoon or omit it entirely.
- Macros estimate (per serving, based on 4 servings): Calories ~320 | Protein ~38g | Fat ~12g | Carbs ~12g
