Whenever I don’t know what to make for dinner, this is my go-to. It’s super simple and quick. Plus I usually already have all of the ingredients in my house minus the ground pork. Start to finish we are looking at about 30 minutes, you’re welcome.
Packed with flavor, it has just the right amount of spice, zing, and punch. Huge crowd pleaser. If lettuce wraps don’t seem quite filling enough for dinner, make some rice and put the pork mixture over it. A more substantial option.
Let’s get after it.
What you need:
1 1/2 pound ground pork
2 red bell pepper, finely diced
3 garlic clove, minced
2 tablespoons minced peeled ginger
2 tablespoons Thai sweet chili sauce, this guy is gluten-free
1 teaspoon sriracha sauce
1 1/2 tablespoons Asian fish sauce (make sure it’s GLUTEN-FREE)
1 tablespoon sesame oil
1 teaspoon salt, or more, to taste
4 scallions, thinly sliced
24 Boston lettuce leaves
Add-ins: One 8-ounce can whole water chestnuts, drained and diced, 2 tablespoons chopped cilantro. Add with scallions.
What to do:
In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chili sauce, sriracha, fish sauce and sesame oil. Side note: the longer you marinate it, the more flavor the pork holds. Somedays I wait a few hours, others none.
Heat a large skillet over medium-high heat, add the pork mixture and stir-fry, breaking it up, until it is cooked through and starting to brown, about 8 minutes.
Stir in scallions and remove from the heat. Spoon mixture into lettuce cups. Enjoy!