Recipe Details

Thai Lettuce Wraps with Satay Pork Strips

Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 New York (top loin) pork chops, 1-inch thick
Nonstick cooking spray

Marinade:

1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons sesame oil
1 tablespoon fresh ginger root, minced
1 tablespoon garlic, minced
1/2 teaspoon black pepper, freshly ground

Wraps:

3 large heads butter lettuce, leaves separated
2 medium carrots, peeled and cut into 2-inch matchsticks
1 English cucumber, cut into 2-inch matchsticks
2 ounces bean thread (Asian cellophane noodles), soaked for 15 minutes in hot water, and then drained
16 sprigs fresh cilantro

Sauces:

1/4 cup corn syrup
3 tablespoons fresh cilantro, minced
1 tablespoon lime juice
1/4 teaspoon salt
1/4 cup Thai sweet chili sauce
1/4 cup Thai peanut sauce

Cooking Directions

Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops. Seal bag and refrigerate 1 to 4 hours. Remove from refrigerator 30 minutes prior to grilling. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Arrange coals or burners so there is medium-low zone for finishing chops.

When ready to grill, remove chops from marinade (discarding marinade). Spray grill grate with vegetable oil spray. Grill pork directly over medium-high fire until seared, 3-4 minutes per side. Slide chops to cooler part of grill, cover, and continue to grill until pork registers 145 degrees F. when checked with an instant-read thermometer, about 5 minutes longer. Transfer to cutting board and let rest for 5 minutes before slicing.

While pork is marinating, arrange stack of large lettuce leaves attractively on large serving platter. Place carrots, cucumber, bean thread, and cilantro leaves in small dishes and arrange on serving platter.

In small serving bowl or ramekin, mix together corn syrup, minced cilantro, lime juice, and salt. Place sweet chili sauce and peanut sauce in small serving bowls or ramekins.

Cut pork into thin slices. Lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.

To assemble, let each guest place a lettuce leaf on an appetizer plate. Arrange 2 slices of pork on top of the lettuce. Mound a bit of carrot, cucumber, and bean thread over top. Add a couple cilantro leaves and drizzle one of the sauces over top. Fold over the lettuce to form a roll and enjoy!

Serves 8 as an appetizer.

Serving Suggestions

Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble there own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before and refrigerate the chops. Slice the pork just before serving. The sauces can made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve.

Nutrition Information

Calories: 199 calories
Protein: 14 grams
Fat: 6 grams
Sodium: 589 milligrams
Cholesterol: 32 milligrams
Saturated Fat: 1 grams
Carbohydrates: 28 grams
Fiber: 2 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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Thai Lettuce Wraps
by anonymous 12/10/2011
Very good