Past Recipes
Chinese Pork Lettuce Wraps

Chinese Pork Lettuce Wraps with Creamy Ginger Sauce

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For this recipe, Chef Giuseppe was inspired by a traditional Chinese dish that simmers pork belly in red wine for delightfully tangy-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
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 790
  • Protein 32g
  • Total Carb 63g
  • 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
    • 1
    • yellow bell pepper
  • head Boston lettuce
    • 1
    • head Boston lettuce
  • scallions
    • 3
    • 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
    • mayonnaise
  • 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. 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 season with ½ teaspoon salt and pepper. 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. 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 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 pepper as desired. Sauté, stirring frequently, until vegetables begin to soften, 4-5 minutes. Remove pan from heat.

  6. Plate lettuce wraps

    Plate 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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