Ground Pork Lettuce Wraps with Hoisin Sauce
Ingredients
- For the Pork Filling:
- 1 lb (450 g) ground pork
- 1 tbsp vegetable oil (or sesame oil for extra flavor)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, finely diced
- 1 red bell pepper, finely diced
- 1 cup mushrooms, finely chopped (optional)
- 1 can (8 oz) water chestnuts, drained and diced (optional for crunch)
- 2 green onions, chopped
- 1 tbsp rice vinegar
- For the Hoisin Sauce Mixture:
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce (low sodium preferred)
- 1 tbsp oyster sauce (optional but recommended)
- 1 tsp sesame oil
- 1 tsp sriracha or chili garlic sauce (optional for heat)
- 1 tbsp brown sugar or honey
- For Serving:
- 1 head butter lettuce, iceberg, or romaine (separated into whole leaves)
- Chopped peanuts, sesame seeds, or sliced green onions for garnish
- Lime wedges for squeezing (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, oyster sauce, sesame oil, sriracha, and brown sugar. Set aside.
- Cook the pork: Heat oil in a large skillet or wok over medium-high heat. Add ground pork and cook until browned, breaking it apart with a spatula. Drain excess fat if needed.
- Add aromatics: Stir in garlic, ginger, and onion. Sauté until fragrant, about 2 minutes.
- Add veggies: Add bell pepper, mushrooms, and water chestnuts. Stir-fry for 3–4 minutes until tender.
- Add sauce: Pour the prepared hoisin sauce mixture into the pan. Toss well until the pork and vegetables are coated and the sauce slightly thickens.
- Finish: Stir in green onions and rice vinegar. Taste and adjust seasoning (add more soy or sriracha if desired).
- Serve: Spoon the warm pork mixture into lettuce leaves, sprinkle with peanuts and sesame seeds, and serve immediately.