Thai Lettuce Wraps with Satay Pork Strips
Submitted by happyzhangbo
Grilled hoisin-marinated pork strips tucked into crisp lettuce cups with rice noodles, crunchy veggies, and a sweet peanut-chile dipping sauce. A fresh, hands-on Thai dinner for a crowd.
YIELD
8 servingsPREP
15 minCOOK
10 minREADY
45 minThink of these as the Thai answer to taco night.
Boneless pork chops get a long soak in hoisin and sesame ginger marinade, then hit a hot grill until charred and juicy.
Slice them thin, pile onto butter lettuce leaves with rice vermicelli, matchstick carrots, cool cucumber, and fresh cilantro, then drizzle with a punchy peanut-chile-lime sauce.
Everybody builds their own, which means less plating and more eating. Feeds eight, ready in 45 minutes.
Pro Tips
- Let the pork rest a full 5 minutes after grilling so the juices redistribute and every slice stays moist
- Soak rice noodles in hot (not boiling) water to keep them tender without turning mushy
- Butterhead lettuce makes the best wraps because the leaves cup naturally; iceberg works in a pinch
- Mix the dipping sauce ahead and refrigerate so the flavors meld while you grill
Ingredients
Directions
Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops.
Seal bag and refrigerate 1 to 4 hours.
Remove from refrigerator 30 minutes prior to grilling.
Meanwhile, spray cold grill grate with vegetable oil cooking spray.
Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high.
Arrange coals or burners so there is a medium zone for finishing chops.
When ready to grill, remove chops from marinade (discarding marinade).
Grill pork directly over medium-high fire until seared, 3 minutes per side. Slide chops to cooler part of grill, cover, and continue to grill until the internal temperature reaches 155 degrees F, about 5 minutes longer.
Transfer to cutting board and let rest for 5 minutes before slicing.
While pork is resting, soak rice noodles in very hot water for 10 minutes, then drain.
Arrange stack of large lettuce leaves attractively on large serving platter.
Place carrots, cucumber, rice noodles, and cilantro leaves in small dishes and arrange on serving platter.
Combine sauce ingredients and transfer sauce to small bowl or ramekin.
Cut pork into thin slices. If desired, lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.
To assemble, let each guest place a lettuce leaf on an appetizer plate.
Mound a bit of rice noodles, carrot, and cucumber on lettuce; top with a few slices of pork.
Drizzle with sauce and add a couple cilantro leaves.
Fold over the lettuce to form a roll and enjoy.
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