Shredded Pork and Rice Noodle Lettuce Wraps with Sweet Chili Sauce
This Southeast Asian dish is abundant with flavor and texture, fresh herbs and crispy pork are a dynamic combination.
Active Time: 25 minutes
Total Time: 40 minutes
4 ounces rice vermicelli noodle
2 teaspoons toasted sesame oil
1/4 cup S&F Thai-ger Sweet Chili sauce
Salt, to taste
1 1/2 cups shredded roasted pork (leftovers or cooked store purchased)
1/2 cup red bell pepper, slices thin in 1/2” pieces
1/2 cup Shittake mushrooms, slices thin in ½” pieces
1 large head butter lettuce or Boston Bibb lettuce, cleaned. Outer leaves prepared.
1/2 cup fresh cilantro leaves, torn
1/2 cup fresh mint leaves, torn
1/4 cup salted roasted peanuts, chopped
- Bring a large pot of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
- Heat the remaining 1 teaspoon sesame oil in a skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Next, add the vegetables (peppers and mushrooms) and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more. Remove from heat and reserve.
- Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts.
- Serve with the remaining chili sauce mixture on the side for dipping and drizzling.