Pork Lettuce Wraps With Ginger Sauce

Elizabeth Zeschin

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Serves 8| Hands-On Time: 25m | Total Time: 30m

Ingredients

1/4 cup soy sauce
2 tablespoons white vinegar
1 tablespoon water
1 teaspoon sesame oil
1 scallion, trimmed and thinly sliced
2 tablespoons grated fresh ginger
2 pounds thin-cut pork chops, pounded to 1/8-inch thickness
1 tablespoon olive oil
1 teaspoon kosher salt
2 heads butter lettuce, leaves separated
1 bunch cilantro, washed and leaves separated
5 carrots, shredded (3 cups)
3 Kirby cucumbers, cut into 3-inch matchsticks

Directions

Make the ginger sauce by whisking together the soy sauce, vinegar, water, sesame oil, scallion, and 1 tablespoon of the ginger. Set aside.
Heat broiler to high. Brush both sides of the pork chops with the olive oil, then sprinkle with the salt and the remaining ginger. Broil 2 minutes on each side. Cool and slice thinly.
Arrange the lettuce leaves on a platter and fill each with some cilantro, carrots, cucumbers, and sliced pork. To eat, drizzle with the ginger sauce and roll the lettuce leaves to close. Serve with plenty of napkins.
TO MAKE AHEAD: Make and refrigerate the dipping sauce up to 3 days beforehand. Prepare the remaining ingredients and wrap separately in resealable plastic bags a day in advance.

By Kay Chun, August 2003

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 172Calories From Fat 64

Fat 7g
Sat Fat 2g
Cholesterol 46mg
Sodium 968mg
Protein 19g
Carbohydrate 8g
Sugar 4g
Fiber 2g
Iron 2mg
Calcium 65mg

What does this mean? See Nutrition 101.

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Quick Tip

Cooking pork to an internal temperature of 150° F (before resting) yields a perfectly cooked and juicy finished product (a slight trace of pink is fine). This is a high enough temperature to kill the bacteria trichinosis, which only affects 1 percent of hogs in the United States.