Vietnamese Caramel Pork Lettuce Wraps
These crazy-delicious lettuce wraps make a fresh, light weeknight meal and are also perfect for a dinner party.
Servings: 6
Calories: 312kcal
Ingredients
For the caramel pork:
- ½ cup dark brown sugar tightly packed
- 1 tablespoon water
- 1 ½ cups coconut water
- 2 medium-size shallots halved lengthwise and sliced very thin
- 3 garlic cloves finely minced
- 2 tablespoons finely grated fresh ginger
- ¼ cup soy sauce
- 1 ½ tablespoons fish sauce
- 2-3 teaspoons chili garlic sauce
- 2 ½ pounds trimmed pork shoulder cut into ½-inch pieces
To serve:
- 2 cups finely sliced red cabbage
- 2-3 Persian cucumbers small seedless cucumbers thinly sliced
- 2 cups shredded carrots
- Boston, bib or butter lettuce leaves
- chopped salted peanuts
- 5-minute Easy Peanut Sauce
Instructions
- For the Caramel Pork:
- Combine brown sugar and water in a large pot over medium-high heat. Stir until combined. Once mixture begins to bubble, continue cooking for 2-3 minutes, stirring frequently.
- Add remaining ingredients, stir and bring mixture to a boil. Reduce heat to maintain a steady, simmer. Simmer for 60-70 minutes uncovered, stirring every 15 minutes until the liquid has reduced and the pork is tender.
- Continue to cook at this point, stirring frequently until the pork reaches a deep caramel color and most of the liquid is gone and pork is glazed.
To serve:
- Serve with shredded carrots, thinly sliced red cabbage, thinly sliced cucumbers, Boston, bob or butter lettuce, chopped peanuts and peanut sauce.
Notes
See Café Tips for detailed instructions and tips.
Recipe adapted from Recipe Tin Eats
Nutrition
Calories: 312kcal | Carbohydrates: 33g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 1172mg | Potassium: 1000mg | Fiber: 3g | Sugar: 25g | Vitamin A: 7565IU | Vitamin C: 25.7mg | Calcium: 99mg | Iron: 2.7mg
