Whole30 Crispy Pork Lettuce Wraps with Sriracha Almond Butter Sauce

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This is one of the recipes that I’ve been teaching in my private cooking classes since I first started teaching Zoom classes in Spring 2020. It’s by far the most popular because it’s both quick and approachable, but also teaches a lot of great skills and is ridiculously flavorful!

Use any ground meat you like, but I prefer pork because it gives off so much natural fat and gets really crispy and wonderful and contrasts with all of those crisp, raw vegetables.

It’s one of my favorite quick and easy Whole30 lunches or dinners. Or better yet, dinner that becomes leftover lunch the next day so that I don’t wind up eating random snacks for lunch between kidnaps and work calls!

Crispy Pork Lettuce Wraps with Sriracha Almond Butter

Prep Time 10 mins
Cook Time 15 mins

Equipment

  • Chef’s knife
  • Cutting board
  • Large nonstick skillet
  • 1 bowl or jar to make the sauce

Ingredients

Thai Pork

  • 1 tablespoon olive oil
  • 1 bunch scallions thinly sliced
  • 2 inch piece ginger peeled and grated (or 1/2 teaspoon ground ginger)
  • 3 garlic cloves grated (or 1/2 teaspoon garlic powder)
  • 1 pound ground pork
  • 8 ounces brown or white mushrooms finely minced
  • Kosher salt
  • 2 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha or sambal oelek
  • 1 tablespoon Asian fish sauce
  • 1/2 cup basil Thai basil, if you can find it! or cilantro, roughly chopped
  • 1 head of butter lettuce or 2 heads little gem lettuce pictured, leaves pulled apart
  • Optional: cooked rice if not Whole30, diced cucumber, shredded carrot, thinly sliced avocado, fresh cilantro, fresh mint leaves, toasted almonds or cashews, toasted coconut, toasted sesame seeds, chopped mango, lime wedges

Sriracha Almond Sauce

  • 1/3 cup smooth almond or sunflower butter
  • 3 tablespoons coconut aminos
  • 2 tablespoons rice wine vinegar
  • 1 to 2 tablespoons sriracha or sambal oelek

Instructions

  • Warm 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 1 bunch thinly sliced scallions (reserving a few tablespoons for garnish) and cook for 2 to 3 minutes, until softened. Add a 2-inch piece of ginger, grated, and 3 grated garlic cloves and cook for another 30 to 45 seconds.
  • Add 1 pound ground pork and 8 ounces minced mushrooms. Season with 1/2 teaspoon kosher salt and cook for 3 to 4 minutes, breaking it apart with a spoon into as small of pieces as possible. There will be a lot of liquid in the skillet as the meat releases its moisture. Continue cooking, stirring constantly, until all liquid has evaporated.
  • Meanwhile, make the sriracha almond butter sauce! Stir 1/3 cup smooth almond butter, 3 tablespoons coconut aminos, 2 tablespoons rice wine vinegar, 1 to 2 tablespoons sriracha together in a medium bowl until smooth. Add 2 tablespoons warm water to make it a drizzle-able consistency. Add more warm water until it’s a nice smooth consistency. Set aside.
  • To the meat, add 2 tablespoons coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon sriracha, and 1 tablespoon fish sauce and stir until most of it has been absorbed, about 2 minutes. There will still be some sauce in the bottom of the skillet, that’s a good thing! We want our bowls saucy.
  • Turn off the heat and stir in the basil or cilantro.
  • Build your rice bowl with almond sriracha sauce and desired toppings!

Thai Pork

  • 1 tablespoon olive oil
  • 1 bunch scallions thinly sliced
  • 2 inch piece ginger peeled and grated (or 1/2 teaspoon ground ginger)
  • 3 garlic cloves grated (or 1/2 teaspoon garlic powder)
  • 1 pound ground pork
  • 8 ounces brown or white mushrooms finely minced
  • Kosher salt
  • 2 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha or sambal oelek
  • 1 tablespoon Asian fish sauce
  • 1/2 cup basil Thai basil, if you can find it! or cilantro, roughly chopped
  • 1 head of butter lettuce or 2 heads little gem lettuce pictured, leaves pulled apart
  • Optional: cooked rice if not Whole30, diced cucumber, shredded carrot, thinly sliced avocado, fresh cilantro, fresh mint leaves, toasted almonds or cashews, toasted coconut, toasted sesame seeds, chopped mango, lime wedges

Sriracha Almond Sauce

  • 1/3 cup smooth almond or sunflower butter
  • 3 tablespoons coconut aminos
  • 2 tablespoons rice wine vinegar
  • 1 to 2 tablespoons sriracha or sambal oelek
Course: Main Course
Cuisine: Chinese

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