Click here for a printable PDF recipe card Asian Pork Lettuce Wraps with Broccoli Slaw
My “newer” recipes are often just made up off the cuff when I’m trying to figure out what to do with this meat that I took out to defrost or sometimes inspired by a photo of food that I saw. Asian Pork Lettuce Wraps basically fit into that first category.
At the time, my husband and I were doing a challenge with our CrossFit gym and were following a strict paleo way of eating (I avoid the term “diet” because it brings up so many negative connotations). So this meant NO tortillas! But, but, but…! Yea, exactly my thought process! So when I was doing our grocery shopping for the week I saw this container of Butter Lettuce and thought they’d be great for wraps. What I was going to put in those “wraps” I had no idea of yet.
I took pork tenderloin chops out to defrost and knew I was going to grill them, chop them up, and put them in the wraps. How it became it Asian I don’t know 🙂 I wouldn’t claim to be an “artist” when it comes to food because that would just be giving myself waaaaaay too much credit! I just know flavor combinations that I like and new recipes are born. I think this one came out pretty good 😉
When I first made these I took a picture and put it on my personal Instagram and Facebook page. There were lots of comments, of course, especially “how did you make these?” Ummmm, I don’t know because I don’t measure anything?!?! But I “guestimated” what I did and messaged the recipe to a few friends who requested it. But very recently a friend (Hi, Shawn R.) messaged me after I started this blog and said “I remembered a scrumptious looking dish you posted a while ago on FB […] I think they were called Asian wraps or something similar??? Anyway, (this is unusually bold for me) but, thought I would put a request in for that on your page. I can’t wait to try it.”
That made my day 🙂 If you read the “About” part of this blog then you know that I don’t just like to eat but I LOVE to feed people. I think it’s this weird little Cajun gene that I have, hahahaha! It makes me happy that someone would see a picture of something I made and want to make it themselves! So thanks, Shawn R., for the request! I hope you enjoy these!
Jeez, that was long-winded! Onto the recipe…
Ingredients: 3 pork tenderloin chops; Tamari; onion powder; garlic powder; black pepper; olive oil; toasted sesame seed oil; rice vinegar; minced garlic; ginger paste; dried cilantro; roasted sesame seeds; red pepper flakes; broccoli slaw; honey; almonds.
Sorry for the two pics! This is what happens when you fly by the seat of your pants when you cook and decide to do a blog. You have to think of everything ahead of time for the pics and that’s not my style, haha, so I forgot some things 🙂
Place the pork tenderloin chops in a dish. Sprinkle with a little Tamari then season with garlic powder, onion powder, and pepper. Flip and do the same on the other side.
Cover and set these aside.
Now it’s time for the “sauce”. Whisk together 2/3 cup of olive oil; 1/4 cup Tamari; 2 TBSP toasted sesame seed oil; 3 TBSP rice vinegar; 1 tsp minced garlic; 1 tsp ginger paste; 1 TBSP dried cilantro; 1 TBSP sesame seeds; 1 tsp red pepper flakes (more or less depending on your level of spiciness); 2 TBSP of honey.
You’re going to use this on the broccoli slaw and later on the meat.
In a bowl add two large handfuls of broccoli slaw and mix with some of the “sauce.” You don’t want it bathing in liquid 🙂 just enough to coat everything. Reserve the rest of the “sauce” for the meat.
Chop 1/4 cup of almonds (or you can buy almonds that are already chopped or slivered).
Stir the chopped almonds into the broccoli slaw, cover, and place in the frig.
By the way, this would be delish as a salad by itself!
Now let’s grill those pork tenderloins.
While the pork is grilling, clean the butter lettuce. Notice this lettuce is still alive and has roots and dirt! 🙂 This means dirt and possibly little bugs need to be washed off.
Carefully remove as many leaves as you need (grab it from the base because the leaf itself can be fragile). It’s better to “under-pull” versus “over-pull” how many leaves you need. I pulled off 6 total for our supper.
Rinse and gently rub as needed.
Shake off excess water and place on a towel to dry.
Now back to the pork…it’s grilled!
It’s time to chop them up. How you do this depends on your preference and what handy-dandy kitchen tools you have. I love my Pampered Chef chopper! I cube the meat then place small batches under the chopper. You can also put in a food processor but be VERY careful because you don’t want to end up with pork paste (Ew!!!) 🙂 Or you can just roughly chop it with a knife.
Once the meat is chopped stir in the reserved “sauce.”
Grab a butter lettuce leaf, place a scoop of chopped pork, then top with broccoli slaw…enjoy!
Click here for a printable PDF recipe card Asian Pork Lettuce Wraps with Broccoli Slaw
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LittleCajunGirl 