Siracha Lettuce Wrap

Sriracha Pork Lettuce Wraps

Awhile back, I had a pound of defrosted ground meat in my fridge and a bunch of wilting produce and was struggling to come up with a ‘clear the crisper’ recipe to use it all up. So I went “aGoogling” for recipes including pork, cilantro, and scallions. The results made it clear to me that some sort of Asian cuisine was required, but no matter what dish I considered, I was missing some key ingredient. With dinnertime fast approaching, I decided to play some culinary jazz and just throw in every Asian ingredient I had in my kitchen into a skillet and see what happened. I added some chopped tomatoes at the last moment to add a bit of color and freshness, served it over rice, and, voila, I had a meal. It wasn’t until many moons later I discovered my dish was nearly identical to the typically filling for sriracha pork lettuce wraps, so now I usually serve this over lettuce.

1 pound ground pork
1 ounce peeled gingerroot, grated (about 2-inch knob)
2 tablespoons minced fresh garlic (about 6 cloves)
2 tablespoons tamari soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons sriracha sauce
1 medium (4-ounce) Roma tomato
1 ounce scallions (about 2 large stalks)
1 ounce cilantro, chopped [optional]
1 head (6-ounce) butter lettuce

medium (10-inch) skillet
measuring spoons
cooking spoon
cutting board
chef’s knife

1. Combine pork, ginger, and garlic in skillet over high heat. Sauté until pork is no longer pink.
2. Season with soy sauce, vinegar, and sriracha.
3. Cook, stirring occasionally, until mixture is almost dry—about 10 minutes. Meanwhile, dice tomatoes and slice scallions. Chop cilantro, if using. Pull leaves from lettuce head, then rinse leaves well.
4. Turn off heat. Stir in tomatoes and scallions. Garnish with cilantro, if using.
5. Serve pork mixture in lettuce leaves.

• 1 ounce of peeled gingerroot yields about 2 tablespoons grated fresh ginger

15 minutes

4 servings

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