Pork Lettuce Wraps With Ginger Sauce
Serves 8| Hands-On Time: | Total Time:
- 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
- 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.
- 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 .
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.