This Pork and Mango Lettuce Wraps number is one of those recipes that was mostly born from a severe craving of my own. It’s true, it’s got selfish origins. But. My family collectively agreed that it’s a new favorite and I was asked to make it again, post haste. The intensely flavorful pork pairs perfectly with the lightly charbroiled mango and a very fast, supremely tasty peanut sauce. Fresh lettuce leaves and some fluffy white rice are all you need for a beautiful and flavorful lettuce wrap meal.

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Southeast Asian-inspired Pork Lettuce Wraps

Pork tenderloin is an ingredient that I call for all the time, as you probably know if you stop by MKL with any frequency at all. From a simple Pork tenderloin with mushroom sauce and a Blackberry Balsamic Pork Tenderloin with Roasted Veggies to a Vietnamese Caramel Pork Banh Mi, we rock these little piggies pretty often here. Why? Because they’re lean, affordable, and very tasty. I mean, clearly I love chicken, but pork > chicken in most flavors fights, I think. Not always, but most of the time this is just true.

So, for a busy weeknight ingredient of great value, you really can’t go wrong with a pork tenderloin. I like to purchase organic pork tenderloins that have not been injected with any flavorings – clean and simple. We will do the flavoring here, guys. And we’ll do it in a big way.

What’s in the lettuce wrap marinade?

This marinade consists of only four ingredients, and each one serves a very specific purpose. The soy sauce, just as in the amazing peanut sauce we’ll whip up, goes deep into the meat, flavoring it spectacularly. The honey not only balances all that salt, it also helps the pork to caramelize as its broiling. That little bit of natural sugar will really ramp up that browning process, which is always a wonderful thing.

What you’ll need to make these pork lettuce wraps

This ingredients list is an all-star lineup of some of the most important and omnipresent items used in Southeast Asian cooking. I’m talking salty soy sauce, funky fish sauce, something sweet (here, honey), a bit of garlic, peanut butter, and a pre-made chili garlic sauce (can be purchased in the Asia section of most American supermarkets). These things combine in a way that is utterly drool-worthy but make no mistake – this isn’t an authentic dish. This is a celebration of the flavors that I love from this delicious corner of the globe

INGREDIENTS

1 to 1.25 pounds pork tenderloin

1/2 cup soy sauce, divided

4 tablespoons honey, divided

3 teaspoons fish sauce

2 tablespoons vegetable oil

1 mango, diced or 10-ounce container of pre-sliced fresh mango

Black pepper, as needed

¼ cup creamy peanut butter

½ teaspoon garlic powder

2 tablespoons chili garlic sauce

½ cup coconut milk (see note for what to do with leftover milk)

Butter or bibb lettuce leaves, for wrapping

Jasmine rice, for serving (see note)

Serving suggestions: Chopped cilantro, fresh limes for squeezing

How to make these Southeast Asian style pork and mango lettuce wraps

This is an easy one (even by MKL standards). The four-ingredient marinade coats the meat, flavoring it deeply and creating and bit of a crust (thanks, honey + oil). Fish sauce is a non-negotiable ingredient for me, when creating Southeast Asian-inspired meals at home. It’s got this otherworldly delicious funky umami flavor that you will miss if you leave it out. The meat and mango will broil away together until crusty on top. When piled atop some crispy butter lettuce leave with white rice and the MOST DELICIOUS peanut sauce – its tough to not go for seconds or thirds of this one.

INSTRUCTIONS

Cut the pork crossways into thin medallions. Slice those lengthwise into even smaller strips. Put them in a sealable container or large dish of some sort.

Combine a scant ¼ cup of the soy sauce, 2 tablespoons of the honey, the fish sauce, and the vegetable oil. Stir to blend and pour this all over the pork, mixing to coat. Allow the pork to marinate for at least 30 minutes, and up to 8 hours.

Preheat the broiler to high, and adjust the rack to the top third position (usually the second highest one). Put the pork on a baking sheet, along with the diced mango, in an even layer.. Broil until the pork is cooked through and browned around the top edges; about 8 to 9 minutes. Lots of juices will be released which is great … this keeps the meat juicy while the tops can stay browned. Transfer the pork and mango to a serving bowl/platter if you like.

While that’s happening, in a small saucepan over medium heat, combine a scant ¼ cup soy sauce with the remaining 2 tablespoons honey, the peanut butter, garlic powder, chili garlic sauce, and coconut milk (see note below about what to do with leftovers). Allow it to lightly bubble and heat through, stirring to combine into an even, smooth mixture.

Serve the pork and mango in the lettuce leaves with rice and peanut sauce, either drizzled over or on the side for dipping. Shower with fresh cilantro and limes for squeezing, if you like, and enjoy.

Note: You’ll have leftover coconut milk, as the peanut sauce doesn’t really require using a whole can. Just use what’s leftover to cook your rice, replacing the amount of water that is equal to how much coconut milk you have left. Now you have coconutty rice!