Meals · High Protein
Asian Ground Pork Lettuce Wraps (40g Protein)
These P.F. Chang's-inspired lettuce wraps deliver 37 grams of protein and 673 calories per serving. Savory ground pork mingles with crunchy water chestnuts in a sweet-savory hoisin glaze, served in crisp butter lettuce cups for a satisfying low-carb meal ready in 15 minutes.
Nutrition per serving
- Protein
- 40 g
- Calories
- 690
- Carbs
- 21 g
- Fat
- 50 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 14 oz ground pork
- 1/2 cup water chestnuts — canned, drained and diced
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce — low-sodium preferred
- 1 tbsp sesame oil
- 1 tbsp fresh ginger — minced
- 3 cloves garlic — minced
- 3 stalks green onions — sliced, whites and greens separated
- 1 head butter lettuce — separated into cups
- 1 tsp sriracha — optional, for heat
Steps
- Prepare all ingredients before cooking. This stir-fry moves fast. Separate butter lettuce into cups, rinse, and pat dry. Dice water chestnuts. Mince ginger and garlic. Slice green onions, keeping whites and greens separate.
- Heat sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Add ground pork and cook, breaking into small crumbles with a wooden spoon, until browned and cooked through, about 5-6 minutes.
- Push pork to the side. Add ginger, garlic, and white parts of green onions to the cleared space. Cook until fragrant, about 30 seconds.
- Add water chestnuts and stir everything together. Cook 1 minute until chestnuts are heated through.
- Pour in hoisin sauce and soy sauce. Stir to coat evenly and cook 1-2 minutes until sauce thickens slightly and glazes the meat.
- Remove from heat. Stir in sriracha if using.
- Spoon the pork mixture into butter lettuce cups. Garnish with green onion tops and serve immediately.
Why This Works
Ground pork delivers 16.9g protein per 100g raw (USDA #167904). The extra fat compared to chicken isn't a flaw. It's fuel for the Maillard reaction that creates wok hei, what Chinese cooks call 'the breath of the wok.' J. Kenji López-Alt recommends cooking ground meat no more than half a pound at a time to maintain high heat. Here, the aromatics follow the professional 'garlic first, ginger second' principle. Garlic tolerates higher temperatures before burning, so it goes in first, with ginger 15-20 seconds later. You're aiming for fragrance, not color: 30 seconds maximum. The hoisin sauce dissolves the fond (browned bits) into a sticky glaze while water chestnuts, added last, retain their signature crunch. Cook to 145°F internal.
The Hoisin Balance
Hoisin sauce brings sweetness, umami, and body to the filling. Soy sauce adds salt and depth without making it too sweet. The ratio here (3:2 hoisin to soy) keeps the glaze balanced. If your hoisin is particularly sweet, reduce to 2 tablespoons and add a splash of rice vinegar for brightness.
Make It Your Own
Substitute ground chicken or turkey for a leaner option. Add 1 extra tablespoon of sesame oil to compensate for less fat. Swap shiitake mushrooms for water chestnuts if you prefer earthy over crunchy. For more heat, add 1/2 teaspoon of chili crisp or sambal oelek. Rice on the side turns this into a heartier meal.
Sources Research-Backed
Frequently Asked Questions
How long do pork lettuce wraps last?
The filling keeps 4-5 days refrigerated. Store separately from lettuce cups. Reheat filling in a hot skillet to restore the glaze. Lettuce stays crisp for 3 days stored with a damp paper towel.
Can I freeze pork lettuce wrap filling?
Yes. Freeze the cooked filling for up to 3 months. Thaw overnight and reheat in a wok or skillet over high heat. Add a splash of water to restore the sauce consistency. Do not freeze lettuce.
Are Asian lettuce wraps gluten-free?
No. Hoisin and soy sauce contain wheat. For gluten-free, use tamari instead of soy sauce and gluten-free hoisin or coconut aminos with a touch of molasses. All other ingredients are naturally gluten-free.
What can I use instead of butter lettuce?
Iceberg lettuce cups are crunchier. Bibb lettuce works identically. For a sturdier option, use large romaine leaves. Boston lettuce is another soft-cup alternative. Any cup-shaped leaf works.
