Let’s be honest. When dinner is just a plain grilled chicken breast with steamed spears of asparagus, it’s easy to lose faith in humanity (and your sanity). The key to making changes to your diet in general is to make your meal exciting enough that you won’t even think about missing that rice, pasta or bread.
These Hibachi Pork Lettuce Wraps with a “Quickle” (aka. Quick Pickle) topper will become your introduction into eating low carb without feeling deprived. The secrets are all in the seasoning. I have recently discovered this super versatile line of seasonings by Simply Asia, and used the unique Smoked Hibachi Seasoning for this dish.
It packs a combination of soy sauce, raw brown sugar, garlic and cracked black pepper and really adds a deep dark umami flavour to simply ground pork and mushrooms.
It’s become a go-to staple in my kitchen, and finds its way into dinner at least a few times each week. Sometimes I use it for traditional Asian recipes like this, but sometimes just for adding Asian flavour to my family’s favourites like lettuce wraps. For example, I managed to breathe new life into my family’s chicken fingers with some of this yummy Simply Asia Sweet Ginger Seasoning. Seriously, folks, it works almost anywhere you want it to go.
How to Make Gluten Free Pork Lettuce Wraps that Rock
In these lettuce wraps, I stretched my ground pork with some low calorie mushrooms, which tend to look and taste a lot like ground meat when they’re pulsed in a food processor. I also added one of my favourite (and traditional) Asian edibles- water chestnuts. I just love the light crispy crunch it gives this dish.
I finish these juicy little lettuce wraps with a quick pickle slaw, a nice refreshing bite that balances out the meatiness of the wrap. And if you really feel like the carbs, go ahead and throw this mixture into a whole grain wrap or pita bread for a super healthy on the go lunch. Perfect if you have leftovers (but good luck with that!)
Have you made lettuce wraps with pork? What are some of your favourite Asian suppers that you’d like to see made simpler and more healthy? Leave me a comment below and I’ll try to improve them!
- 1 1/2 cups water
- 2 1/2 tsp salt
- 4 tsp honey
- 6 tbsp rice wine vinegar
- Juice of 1/2 lime
- 1 cup carrot thinly julienne or shredded
- 1 cup daikon thinly julienne or shredded
- 2 tsp extra virgin olive oil divided
- 1 lb extra lean ground pork
- 3 tsp Simply Asia Smoked Hibachi Seasoning divided
- 227 g package of cremini mushrooms roughly chopped
- 4 green onions thinly sliced
- 1 clove garlic finely minced
- 1 tbsp ginger grated
- 1 can water chestnuts drained
- 2 1/2 tbsp hoisin sauce
- 1 1/2 tbsp rice wine vinegar
- 1 tbsp reduced sodium soy sauce (gluten free, if desired)
- 1/2 tsp lime juice
- 1/2 tsp sesame oil
- Salt and pepper to taste
- leaves Boston Lettuce separated
- Sesame seeds
- Green Onion thinly sliced on a bias
- Red hot chili pepper thinly sliced
- In a small saucepan, heat the water with the salt and honey until it dissolves. Add in the vinegar and lime juice.
- Place the carrot and daikon in a glass container or bowl and cover with the pickling liquid. Allow it to sit while you work on the rest of the meal.
- Heat a teaspoon of oil in a large nonstick skillet or wok over medium high heat, before adding in the ground pork. Break the pieces apart and season with 2 teaspoons of the Simply Asia Smoked Hibachi Seasoning. Continue cooking until the meat is no longer pink before transferring a bowl and setting aside.
- In a small food processor, pulse the mushrooms until they break down into the same size and shape as ground meat.
- Add another teaspoon of oil to the skillet, then add in the green onions, mushrooms, garlic, ginger and another teaspoon of the Simply Asia Smoked Hibachi Seasoning. Saute until most of the liquid has evaporated.
- Meanwhile, add the water chestnuts to the food processor and pulse until they break into small pieces as well. Then add in the water chestnuts, hoisin sauce, vinegar, soy, lime juice and sesame oil and stir until coated and warmed through. Season with salt and pepper, or additional Smoked Hibachi Seasoning, to taste.
- Spoon a few heaping tablespoons of the meat into the Boston lettuce leaves and top with a tablespoon of the pickled vegetables. Finish with a sprinkling of sesame seeds, green onions and chili pepper, if desired. Enjoy!