Spicy, sticky, crunchy, fresh — these lettuce wraps are everything I want in a quick dinner. The pork gets beautifully caramelised, ready to bundle into little gem leaves with lots of lime and fresh herbs. It’s bold, bright and very delicious. If you’re especially hungry, serve the wraps with a side of sushi rice.
Feel free to switch up the protein — beef, lamb and chicken mince and grated extra-firm tofu all take on the glaze beautifully.
1 small handful of fresh coriander (leaves and tender stems finely chopped)
limes wedges
Method
Gochujang Pork Lettuce Wraps is a guest recipe by Zena Kamgaing so we are not able to answer questions regarding this recipe
Heat a splash of the oil in a large wok or non-stick sauté pan over a high heat. Add the pork mince, breaking it up with a wooden spoon, and stir-fry until the water evaporates and the mince starts to brown (5–7 minutes).
Stir in the garlic and cook for 1 minute, then add the gochujang, soy sauce and sugar. Cook, stirring occasionally, for 2–3 minutes, or until the mixture begins to caramelise. Remove the wok from the heat and transfer the pork to a serving dish.
Serve the pork with lettuce leaves, spring onions, coriander and lime wedges for easy DIY lettuce wraps.
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