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Chinese Pork Lettuce Wraps

Chinese Pork Lettuce Wraps with Creamy Ginger Sauce

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Recipe Details


For this recipe, Chef Giuseppe was inspired by a traditional Chinese dish that simmers pork belly in red wine for delightfully tangy yet rich and savory results. Here, ground pork is browned with soy sauce, brown sugar, and sherry vinegar for a lighter punch, then stuffed into crisp Boston lettuce leaves with a creamy pickled ginger sauce on top.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 780
  • Protein 32g
  • Total Carb 60g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • yellow bell pepper
    yellow bell pepper
  • head Boston lettuce
    head Boston lettuce
  • scallions
  • pickled ginger
    2 tablespoons
    pickled ginger
  • ground pork
    10 ounces
    ground pork
  • sherry vinegar
    3 tablespoons
    sherry vinegar
  • gluten-free soy sauce
    3 packets
    gluten-free soy sauce
  • dark brown sugar
    2 tablespoons
    dark brown sugar
  • mayonnaise
    2 packets
  • sesame oil
    1 tablespoon
    sesame oil
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • shredded carrots
    1/2 cup
    shredded carrots

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Pat lettuce dry with paper towel and separate large leaves for wraps; discard tough root. Trim and discard scallion roots; thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Finely chop pickled ginger and place in a medium bowl.

  3. Brown pork

    Brown pork

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and cook, breaking up, until cooked through and no longer pink, about 5 minutes. Add sherry vinegar, soy sauce, and brown sugar, and cook until sauce is slightly thickened and flavors have melded, 1-2 minutes more. Taste and add salt and black pepper as desired. Transfer to a bowl and set aside. Reserve pan, off heat, for Step 5.

  4. Make creamy ginger sauce

    Make creamy ginger sauce

    While pork cooks, to bowl with pickled ginger, add mayonnaise, half of sesame oil, 2 teaspoons water, a pinch of salt, and black pepper as desired. Stir to combine, then set aside until ready to serve.

  5. Stir-fry vegetables

    Stir-fry vegetables

    Return pan from pork to medium-high heat with remaining sesame oil. When oil is shimmering, add slaw mix, bell pepper, scallion whites and light greens, ½ teaspoon salt, and black pepper as desired. Sauté, stirring frequently, until vegetables begin to soften, 4-5 minutes. Remove pan from heat.

  6. Plate Chinese pork lettuce wraps

    Plate Chinese pork lettuce wraps

    Divide lettuce wraps between serving plates. Fill wraps with rice, then pork, then stir-fried vegetables. Spoon over creamy ginger sauce, garnish with scallion dark greens, and dig in!

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