Pork and Mango Lettuce Wraps (with peanut sauce)
Flavorful and fast, these easy pork and mango lettuce wraps are made under the broiler to ensure quick-cooking and maximum crisping. The peanut sauce is good on just about anything, so if you have extra, this is not at all a bad thing. It will keep in a lidded container in the fridge for several days, or in the freezer for up to two months.
- Yield: Serves 4
Ingredients
Units
Scale
- 1.25 to 1.5 pounds pork tenderloin
- 1/2 cup low sodium 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
- 1/4 cup creamy peanut butter
- 1/2 teaspoon garlic powder
- 2 tablespoons chili garlic sauce
- 1/2 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
Instructions
- Cut the pork crossways into thin medallions. Slice those lengthwise into even thinner 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 in the fridge for at least 30 minutes, and up to 8 hours.
- Preheat the broiler to high, and adjust the rack to the second highest position. Put the marinated pork on a baking sheet, along with the diced mango, in an even layer. Season with black pepper. 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.
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Notes
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 coconut-ish rice!