Pork lettuce wraps

By Spencer Watts
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Total Time


  • 2 tablespoons (30 milliliters) olive oil
  • 680 grams ground pork
  • 1/4 cup (60 milliliters) white vinegar
  • 1/2 cup (120 milliliters) water
  • 1/3 cup (80 milliliters) soy sauce
  • 2 tablespoon (30 milliliters) sesame oil
  • 1/4 cup (60 milliliters) brown sugar
  • 3 garlic cloves, minced
  • 5 centimeter piece of ginger root, peeled and grated

To serve:

  • 8-12 Boston lettuce leaves
  • 1/2 red pepper, sliced finely
  • 3 green onions, chopped
  • 1/2 cup (120 milliliters) chopped peanuts
  • 1/2 cup (120 milliliters) mint leaves
  • Lime wedges


  1. Heat olive oil in a skillet over medium-high heat and add pork to brown. Whisk white vinegar, water, soy sauce, sesame oil, brown sugar, garlic, and ginger in a small bowl. When the pork is brown, add half of the vinegar mixture to the skillet and stir to combine thoroughly. Transfer the remaining half of the vinegar mixture to a small serving dish. Continue cooking pork over medium-high heat until meat is dark with crispy bits. Remove from heat.
  2. Serve on a platter with reserved sauce, lettuce leaves, red pepper, green onion, chopped peanuts, and mint leaves. 


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