These Thai-style grilled pork lettuce wraps are incredibly easy to make, packed with veggies and delicious flavors. They make a great, light summery meal.
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It’s finally getting into grilling season and I could hardly be more excited. Following on from my challenge to myself last year to be a bit more creative with our grilling, I’ve got a number of ideas whirring in my mind to work on and share over the coming months.
These delicious Thai-style grilled pork lettuce wraps are a great place to start. They’re incredibly easy to make, full of flavor and make a great light summery meal.
While winters can drag a bit, I do love the definite changes to the seasons. Just as it can be nice to cosy up with a warm bowl of soup, there’s something great about asparagus season coming. Grilling season is another change I definitely look forward to, especially when I’m a bit more creative in what we make. Chicken satay, squash and steak with chimichurri sauce and spinach feta salmon burgers have all become favorites, but we love adding more. Being creative can mean more time, but not always.
This dish is a perfect compromise, using Smithfield Marinated Fresh Pork to help speed things up but with plenty flavor. You may remember I used some before in my Vietnamese-style pork and rice bowl – they’re a handy way to help make a delicious meal quickly. Plus, they come in lots of different flavors so you have lots of options for quick meals.
These wraps are a grilled twist on a Thai dish, Todd Kratiem Phrik Thai. I’ll admit this is far from the original stir-fried dish apart from the general flavors but it’s lighter, fresher and perfect for summer.
How it’s made
This dish can hardly be easier, especially since the garlic and pepper are already in with the pork. All you do is grill the pork whole, along with large chunks of red pepper. Meanwhile make a little foil packet to cook some sugar snaps with a little sesame oil.
Once everything has cooked, slice up the pork and peppers. Put them together with the sugar snaps, some beans sprouts or coarsely grated daikon radish or carrot and cilantro in lettuce leaves. Drizzle over a little oyster sauce or sweetened soy and enjoy.
These Thai-style grilled pork lettuce wraps are a flavorful, quick and not-too-heavy meal that’s perfect for any night of the week. Plus, you can mix the leftovers with some cooked grains like quinoa or farro with some more of the sweetened soy dressing for a lunch salad. Quick to make, they’re a tasty meal perfect for any night.
Try these other internationally-inspired grilled dishes:
- Jamaican jerk chicken
- Pinchos morunos (Spanish spiced pork skewers)
- Sosaties (South African lamb and apricot kebabs)
- Beef bulgogi (Korean marinated grilled beef)
- Plus get more grilling ideas, salads and more in the summer recipes archives.
Thai-style grilled pork lettuce wraps
- 1 Smithfield Roasted Garlic and Cracked Peppercorn Tenderloin
- 1 red pepper
- 5 oz sugar snap peas 140g, or mange tous
- 1 head lettuce
- 3 ½ oz bean sprouts 100g approx, or coarsely grated daikon radish or carrot
- 1 handful cilantro coriander, small
- 2 tbsp oyster sauce approx, or 2tbsp soy sauce blended with 2tsp brown sugar to top
- While you warm up your grill, remove the pork fro the wrapping. Remove the stem and seeds from the pepper and cut into approx 4 pieces so that they are relatively flat. Double over a piece of foil and fold in the sides to make a little 'boat'. Trim the snap peas and put in the foil boat, drizzled with a little sesame oil (or vegetable oil, if you don't have).
- Remove a few leaves from the head of lettuce and divide or trim if very big. You'll want around 8-12 pieces in all. Remove the cilantro leaves from the stems.
- Grill the pork tenderloin whole for around 20 minutes. Turn it every few minutes so that it is gently browned on each side and cooked through. Put the pepper on after a few minutes and cook until gently softened, turning once or twice. While they are cooking, you can start preparing the lettuce wraps by putting a few bean sprouts or grated daikon/carrot in the bottom of each piece of lettuce along with a few cilantro leaves.
- Put the snap peas on the grill in their foil boat either to the side of the heat or on an upper shelf, if you have one. Let them basically steam a couple minutes until they soften and look darker.
- Remove everything from the grill and slice the pork and peppers. Put a few slices of pepper and a few snap peas on top of each lettuce wrap, topped with around 2-3 slices of pork. Drizzle over a little oyster sauce or soy with sugar and serve.
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