Pork Letture Wrap Recipe

Prepare aromatics

Peel and finely mince the garlic (2 tsp), ginger (1 tsp) and shallot (1). Set aside in a small bowl so they are ready when cooking.

Heat a medium nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs vegetable oil and swirl to coat.

When oil is hot (shimmering but not smoking), add the minced shallot, garlic, and ginger. Sauté 30–45 seconds until fragrant, stirring so they don’t brown too quickly.

Add 1 lb ground pork to the pan, breaking it up with a spatula. Cook, stirring and breaking meat into small pieces, until no longer pink, about 6–8 minutes.

Stir in 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp brown sugar, 1 tsp sesame oil, 1 tsp white pepper and 1 tsp chili paste (if using). Continue to cook 2–3 minutes so flavors meld and some liquid reduces. Taste and adjust seasoning (add up to 1/2 tbs more soy or a pinch more sugar if needed).

Remove from heat and transfer pork mixture to a shallow bowl to cool slightly (5–10 minutes). Cooling a bit makes it easier to assemble without wilting the lettuce.

Prepare lettuce: gently separate leaves, rinse under cold water, and spin or pat dry. Trim any thick stems so leaves lay flat for wrapping. Chill briefly in the refrigerator if you like them crisp.

Prepare vegetables and herbs: julienne 1 carrot and 1/2 cucumber into thin matchsticks. Thinly slice 2 scallions on the bias. Pick 12 mint leaves and measure 1/4 cup cilantro leaves. Roughly chop 1/4 cup toasted peanuts and set aside.

Arrange components on a large platter: lettuce leaves, pork filling (slightly cooled), carrot, cucumber, scallions, mint, cilantro, and peanuts so guests can build wraps.

In a small bowl, combine 3 tbs fish sauce, 2 tbs fresh lime juice, 3 tbs warm water and 2 tsp granulated sugar. Stir until sugar dissolves.

Add 1 tsp minced garlic and the finely sliced chili (if using). Taste and adjust balance — add more lime for acidity, fish sauce for saltiness, or water to mellow. Chill briefly or serve at room temperature.

To assemble a wrap: lay one lettuce leaf flat in your palm. Spoon 1½–2 tbs of the warm (not piping hot) pork mixture onto the center of the leaf.

Top with a few carrot and cucumber matchsticks, a couple of sliced scallions, a mint leaf and cilantro, and a sprinkling of chopped toasted peanuts. Squeeze a little lime over the filling if desired.

Fold the sides of the lettuce over the filling and roll or fold like a small taco. Serve immediately with the nuoc cham dipping sauce on the side. Yield about 12 appetizers (1 wrap per serving).

Leftovers: store cooled pork in an airtight container in the refrigerator for up to 3 days. Store herbs and lettuce separately to keep them crisp.