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    Home » Entrees » Pork Recipes

    Pork & Green Bean Lettuce Wraps Recipe with Sesame Hoisin Sauce

    Published: Aug 27, 2010 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 44 Comments

    21Shares

    Pork & Green Bean Lettuce Wraps Recipe with Hoisin & Sesame Sauce

    There are some days when I think that living in the time of the caveman might have been kind of cool. It's not the hunting and gathering part that I daydream about because, knowing my lack of proficiency with tending to plants, I think I would have been relegated to the status of "least useful wife". Nor is it the fighting-off-the-wild-animal part - I can't run fast and I am certain I would have been lousy with a spear. Though I have pretty good aim, so maybe I could bean the long-toothed beast in the head with a large fruit. Nor is it the skimpy-outfit part - I look horrible in fur and I would be looking over my shoulder constantly, awaiting the arrival of a band of angry PETAs.

    No, it is none of these things that make me think I would have made a good Neanderthalean maiden. The area I would excel in would be eating - with my hands. There is something about eating with one's hands that feels so primitive, so primal, so...fun! Some of the best meals I have eaten involved a distinct lack of utensils. One of my kids' favorite meals is the Flank Steak, Sweet Potato Noodle & Vegetable Spring Rolls that I make for them a couple of times each month. Sure, they like the taste, but I think what really appeals to them is them get to eat with their hands.

    These lettuce wraps, packed with ground pork, green beans, chiles, and water chestnuts, are made even more enticing by the rich, syrupy hoisin sauce. Let each person fill the lettuce cups with the pork mixture, then watch them dig in and enjoy this flavorful entree or appetizer. They might even give you a grunt that would make any cave dweller proud.

    Sauce:
    In a medium bowl, whisk together ½ cup hoisin sauce, 2 tablespoons sesame oil, and 2 tablespoons rice vinegar.

    PorkHoisinWraps1
    Pork:
    Heat 2 teaspoons canola oil in a large skillet set over medium-high heat. Add 2 tablespoons finely chopped fresh ginger and 2 teaspoons (use more or less to your taste) finely chopped red jalapeno pepper, seeds and membranes removed. Saute for 1 minute. Add 2 cloves garlic, finely minced, and saute for additional 30 seconds. Add 1 ¼ pounds ground pork and cook, crumbling with a wooden spoon, until the pork is cooked through.

    Transfer the pork mixture to a large bowl lined with paper towel. That will help to soak up some of that extra fat from the pork.

    Add 2 teaspoons canola oil to the skillet. Saute 6 ounces green beans (ends trimmed and cut into 1-inch pieces) and ⅔ cup chopped water chestnuts until the green beans are tender-crisp, 3 to 4 minutes. Stir the pork mixture back into the skillet and add the hoisin sauce. Turn the heat to medium-low and simmer for 3 to 4 minutes.

    Transfer the pork mixture to a serving platter. Sprinkle with 2 teaspoons toasted sesame seeds. Wash and dry the leaves of two heads of Boston butter lettuce. Serve with the wraps and allow everyone to scoop some of the pork mixture into the lettuce leaves to make individual wraps. Eat with your hands!

    PorkHoisinWrapsLS

    Pork & Green Bean Lettuce Wraps with Sesame Hoisin Sauce

    Sauce adapted from a Bon Appetit recipe

    Ingredients:

    The sauce:

    ½ cup hoisin sauce
    2 tablespoon sesame oil
    2 tablespoon rice vinegar

    The pork:

    4 teaspoon canola oil, divided
    2 tablespoon peeled and finely chopped fresh ginger
    2 teaspoon finely chopped red jalapeno pepper (use more or less to your taste)
    2 cloves garlic, minced
    1 ¼ lb ground pork
    6 oz. green beans, trimmed and cut into 1-inch pieces (totaled about 1 cup)
    ⅔ cup chopped water chestnuts
    2 teaspoon toasted sesame seeds

    2 heads Boston butter lettuce

    Directions:

    The sauce:

    In a medium bowl, whisk together hoisin sauce, sesame oil, and rice vinegar.

    The pork:

    Heat 2 teaspoons canola oil in a large skillet set over medium-high heat. Add ginger and jalapeno pepper. Saute for 1 minute. Add garlic and saute for additional 30 seconds. Add ground pork and cook, crumbling with a wooden spoon, until the pork is cooked through.

    Transfer the pork mixture to a large bowl lined with paper towel. That will help to soak up some of that extra fat from the pork.

    Add 2 teaspoons canola oil to the skillet. Saute green beans and water chestnuts until the green beans are tender-crisp, 3 to 4 minutes. Stir the pork mixture back into the skillet and add the hoisin sauce. Turn the heat to medium-low and simmer for 3 to 4 minutes.

    Transfer the pork mixture to a serving platter. Sprinkle with sesame seeds. Wash and dry the leaves of two heads of Boston butter lettuce. Serve with the wraps and allow everyone to scoop some of the pork mixture into the lettuce leaves to make individual wraps. Eat with your hands!

    Serves 4 as an entree or 6-8 as an appetizer.

    Printable recipe


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      Reader Interactions

      Comments

      1. Lin Ann

        February 11, 2011 at 1:11 pm

        I like this recipe!

        Reply
      2. Spoon and Chopsticks

        September 04, 2010 at 12:09 am

        What a wonderful idea. It's amazing. I love hoisin sauce and I can feel it goes well with it.

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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