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Asian-Style Pork Loin Lettuce Wraps

60 minutes Cook time 40 minutes Prep time 16 bites servings



In The Oven

  1. Place oven rack in middle position. Preheat oven to 375°F (190°C).
  2. In a small bowl, combine spices and salt. Sprinkle spice mix over the entire roast.
  3. In a large, oven-safe skillet set over medium-high heat, heat oil and lightly brown pork on all sides.
  4. Bake for 45 minutes or until a thermometer inserted in the centre of the roast reads 140°F (60°C).
  5. Remove meat from skillet and set aside on a plate. Let cool.
  6. Meanwhile, in a small saucepan, bring gin and sugar to a boil and reduce by one third. Remove from heat. Stir in garlic, fish sauce, lime juice and water.
  7. Place roast in large airtight bag and pour in sauce. Seal bag, removing as much air as possible. Refrigerate for 4–12 hours, turning the bag over a few times. Remove roast from marinade and cut into thin slices. Transfer marinade to a bowl and add half of the fresh cilantro.
  8. Place lettuce leaves on a large serving plate and add vermicelli, cashews and a slice of meat. Drizzle with sauce and garnish with remaining cilantro, green onion and chili pepper, if desired.
  9. Leftover roast can be used to make delicious sandwiches, like banh mi.

Nutritional value (per wrap)

  • 128 calories
  • 13 g of protein
  • 5 g of fat
  • 6 g of carbohydrates
  • 1 g of fibre
  • 1 g of sugar
  • 274 mg of sodium
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