Ground Pork Lettuce Wraps with Spicy Hoisin Sauce
- camissonia
- 3 days ago
- 1 min read
This is my take on a recipe made famous and ubiquitous by the PF Chang restaurant chain. I prefer to use ground pork rather than ground chicken in this preparation and the sauce is a tad less salty than the PFC version. The fresh lettuce leaves are perfect wraps for the flavorful meat filling.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Place the dried shiitake mushrooms in a large bowl and cover with hot water; let sit for 30 minutes or until softened. Squeeze dry and remove to a chopping board. Remove the stems and dice the caps (if using fresh mushrooms, just remove the stems and dice the caps).
2
Place the ground pork, diced shiitakes, minced water chestnuts, 6 chopped scallions and seasoning ingredients in a large bowl; mix well to combine; set aside.
3
Combine the sauce ingredients together in a bowl; set aside.
4
Heat 4 tbsp vegetable oil over high heat in a wok or large sauté pan until shimmering. Add the minced garlic and toss for 5-10 seconds until fragrant; add the ground pork mixture and stir well to combine. Continue cooking, stirring frequently, until the pork is just cooked through. Season with 3/4 teaspoon of kosher salt. Taste and adjust with additional salt if needed.
5
To serve: you can let your guests serve themselves by doing this buffet style (meat mixture, sauce, garnishes and lettuce leaves on separate bowls/platters or place lettuce leaves on separate plates, topping with each with a couple spoonfuls of meat filling, garnishing with cilantro, chiles and/or chopped scallion, and a drizzle of the spicy Hoisin sauce.
6
To eat: roll up the lettuce wrap over the filling (like you would a burrito or spring roll) and it's ready to eat. Bon appetit!
Instructions
2 lbs ground pork
12 small-medium dried shiitake mushrooms (or 16 oz fresh)
1 8-oz can sliced water chestnuts minced
6 scallions finely chopped
3 tbsp soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp rice wine
1 tbsp sugar
1/2 tsp white pepper
Seasoning
8 tbsp Hoisin sauce
2 tsp Sriracha or chili garlic sauce
Sauce
8 cloves garlic minced
4 tbsp vegetable oil
3/4 tsp kosher salt (to taste)
1/2 cup chopped cilantro
3 scallions chopped
2 Fresno chilies seeded and sliced
Garnish
1 head iceberg or green or red oakleaf lettuce (washed with leaves separated)
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Pork Lettuce Wraps with Spicy Hoisin Sauce
Prep Time
20 min
Cooking Time
15 min
Rest Time
0 min
Total Time
35 min
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