Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Garlic-Ginger Pork Lettuce Wraps

Tender pork cooked in a savory-sweet sauce with soy, ginger, garlic and chili, then spooned into crisp butter lettuce leaves. These can be prepared quickly in a pressure cooker or cooked low and slow in a slow cooker, with plenty of fresh toppings for serving.



Servings: About 6
Prep Time: 20 minutes
Pressure Cook: 6 minutes, plus browning and pressure time
Slow Cook: 4 hours on Low or 2 hours on High

Ingredients:

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons dry sherry or apple juice
  • 1 tablespoon minced garlic
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons chili garlic sauce
  • 2½ pounds boneless pork loin chops, trimmed and cut into 1-inch cubes
  • Cooking oil, as needed for browning
  • 1 cup chopped onion
  • 1 (8-ounce) can water chestnuts, drained and finely chopped
  • 1 large head butter lettuce, cored and separated into leaves

Optional Toppings:

  • Shredded carrots
  • Thinly sliced radishes
  • Chopped peanuts
  • Sliced green onions
  • Chopped fresh cilantro

Prepare the Sauce

  1. In a small bowl, stir together the soy sauce, brown sugar, sherry or apple juice, garlic, ginger and chili garlic sauce. Set aside.

Pressure Cooker Method

  1. Set a 6-quart electric pressure cooker to Sauté. Add a small amount of cooking oil.
  2. Working in batches if necessary, brown the pork for about 4 minutes, turning occasionally, until lightly browned.
  3. Add the onion and water chestnuts.
  4. Pour the soy sauce mixture over the pork and stir to combine.
  5. Lock the lid in place and cook on High Pressure for 6 minutes.
  6. When cooking is complete, carefully quick-release the pressure according to the manufacturer's directions.
  7. Open the lid carefully. Using a slotted spoon, divide the pork mixture among the butter lettuce leaves.
  8. Add your choice of toppings and serve immediately.

Slow Cooker Method

  1. Heat a small amount of oil in an extra-large skillet over medium-high heat.
  2. Working in batches if necessary, brown the pork for about 4 minutes. Transfer to a 3- or 4-quart slow cooker.
  3. Add the onion and water chestnuts.
  4. Pour the soy sauce mixture over the pork and stir to combine.
  5. Cover and cook on Low for 4 hours or High for 2 hours, until the pork is tender.
  6. Using a slotted spoon, divide the pork mixture among the butter lettuce leaves.
  7. Garnish with shredded carrots, radishes, peanuts, green onions and/or cilantro as desired.

Tip: Use a slotted spoon when filling the lettuce cups so excess cooking liquid stays behind. This keeps the butter lettuce crisp and makes the wraps much easier to eat.

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