Crispy Ground Pork Lettuce Wraps with Hoisin and Lime

How to Make Crispy Ground Pork Lettuce Wraps with Hoisin and Lime

1. 1

   Step 1: Prep the produce and mise en place

   Wash and dry the butter lettuce leaves and set them on a tray to keep crisp. Finely chop the shallot and mince the garlic; thinly slice the scallions and keep them separate for garnish. Have the hoisin, soy and sriracha out and ready so you can finish the pork quickly on the stovetop.
   
2. 2

   Step 2: Brown and crisp the ground pork

   Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the ground pork, break it into small pieces with a spatula, and cook 6–8 minutes, stirring occasionally, until the meat is well-browned and some edges are crispy.

   For this step

   • 1 lbground pork
   • 1 tbspneutral oil (vegetable or canola)
   
3. 3

   Step 3: Cook the aromatics into the pork

   Push the pork to one side of the pan, add the chopped shallot and minced garlic to the empty space, and cook 30–60 seconds until fragrant. Stir the aromatics into the pork and cook another 30–60 seconds so the flavors meld without burning the garlic.

   For this step

   • 2 clovesgarlic, minced (about 2 cloves)
   • 1 mediumshallot, finely chopped
   
4. 4

   Step 4: Add the sauce and finish with lime

   Stir in the hoisin, soy sauce and sriracha (if using), reduce heat to medium-low, and simmer 1–2 minutes until the sauce coats the pork and looks glossy. Squeeze in the juice of the lime, taste and adjust (a pinch of salt or extra soy if needed), then remove from heat.

   For this step

   • 3 tbsphoisin sauce
   • 1 tbsplow-sodium soy sauce
   • 1 tspsriracha (or other chili paste), optional
   • 1 piecefresh lime (for juice)
   
5. 5

   Step 5: Assemble and serve

   Spoon the warm pork mixture into butter lettuce leaves, top with sliced scallions and serve immediately. Plan on about 3 lettuce wraps per person; this recipe yields roughly 12 wraps (about 3 per serving for 4 servings).

   For this step

   • 12 leavesbutter lettuce leaves (washed and separated)
   • 2 stalksscallions, thinly sliced (for garnish)
   

1. Wash and dry the butter lettuce leaves and set them on a tray to keep crisp. Finely chop the shallot and mince the garlic; thinly slice the scallions and keep them separate for garnish. Have the hoisin, soy and sriracha out and ready so you can finish the pork quickly on the stovetop.
2. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the ground pork, break it into small pieces with a spatula, and cook 6–8 minutes, stirring occasionally, until the meat is well-browned and some edges are crispy.
3. Push the pork to one side of the pan, add the chopped shallot and minced garlic to the empty space, and cook 30–60 seconds until fragrant. Stir the aromatics into the pork and cook another 30–60 seconds so the flavors meld without burning the garlic.
4. Stir in the hoisin, soy sauce and sriracha (if using), reduce heat to medium-low, and simmer 1–2 minutes until the sauce coats the pork and looks glossy. Squeeze in the juice of the lime, taste and adjust (a pinch of salt or extra soy if needed), then remove from heat.
5. Spoon the warm pork mixture into butter lettuce leaves, top with sliced scallions and serve immediately. Plan on about 3 lettuce wraps per person; this recipe yields roughly 12 wraps (about 3 per serving for 4 servings).