Asian Pork Lettuce Wraps

Asian Pork Lettuce Wraps
Asian Pork Lettuce Wraps

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups white rice

  • 2

    teaspoons vegetable oil, plus more for brushing

  • 1/4

    cup low-sodium soy sauce

  • 1

    tablespoon Sriracha (Asian chile sauce), plus more for drizzling

  • 1 1/2

    teaspoons grated peeled ginger

  • 1

    large pork tenderloin (about 1 1/4 pounds), halved lengthwise

  • 2

    carrots, diced

  • 1/2

    English cucumber, diced

  • 2

    tablespoons fresh lime juice, plus wedges for serving

  • 2

    teaspoons packed light brown sugar

  • 12

    large Bibb or Boston lettuce leaves

  • Chopped fresh cilantro, for topping

  • Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-pork-lettuce-wraps.html?oc=linkback

Directions

Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly. Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice. Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-pork-lettuce-wraps.html?oc=linkback

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