Crunchy Thai Chili Pork Lettuce Wraps with Pickled Veggies

Craving a meal with crunch and flavor? These Thai chili pork lettuce wraps deliver on both fronts. Tender ground pork is cooked in a sweet and savory chili sauce, then tucked into crisp romaine leaves. A rainbow of pickled vegetables-cucumber, radishes, carrots and red onion-adds a zesty, tangy contrast, while chopped peanuts provide the perfect nutty finish.

This recipe comes together quickly, making it ideal for busy weeknights. The pickled veggies can be prepped ahead and the pork cooks in minutes. Serve with extra lime wedges for a bright, fresh kick. It’s a colorful, satisfying meal that’s sure to become a regular in your dinner rotation.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice half the red onion; finely chop the remaining half. Quarter the cucumber lengthwise, then slice into thin quarter-moons. Trim, halve and thinly slice radishes into half-moons. Roughly chop cilantro. Zest the lime and quarter it. Trim the root end from the lettuce and separate leaves. Roughly chop peanuts.
2. In a medium microwave-safe bowl, whisk together rice wine vinegar, 1 teaspoon sugar, 1 tablespoon water and a big pinch of salt until sugar and salt mostly dissolve. Add sliced onion and toss to coat. Microwave for 30 seconds.
3. To the bowl with onion, add cucumber, radishes, shredded carrots, half the cilantro, juice from one lime wedge and a big pinch of lime zest. Season with salt and pepper. Set aside to marinate, stirring occasionally.
4. In a small bowl, whisk together sweet Thai chili sauce, veggie pho stock concentrate, pork ramen stock concentrate, ponzu sauce, garlic powder, half the cornstarch and 1/4 cup water until smooth and no lumps remain.
5. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add chopped onion and a pinch of salt. Cook, stirring, until onion begins to soften, 3-4 minutes. Add ground pork and cook, breaking up meat into pieces, until browned and mostly cooked through, 3-5 minutes. Stir in the sauce mixture and bring to a simmer. Cook, stirring occasionally, until sauce thickens and pork is cooked through, 1-2 minutes. Remove from heat. Stir in remaining cilantro and remaining lime zest. Taste and season with salt if desired.
6. Divide lettuce leaves between plates. Fill with pork mixture. Top with pickled vegetables (draining first) and a squeeze of lime juice. Sprinkle with chopped peanuts. Serve with any remaining salad and lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Just be sure to cook until fully done and adjust seasoning if needed.

What can I use instead of romaine lettuce?

Butter lettuce or iceberg lettuce are great alternatives. You can also use large cabbage leaves for a sturdier wrap.

How do I store leftovers?

Store the pork and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before serving.