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Ginger Pork Lettuce Wraps

Updated: Sep 8, 2018

Inspired by a tried and true lettuce wrap recipe from Food & Wine, my Lectin Free Gourmet version made from pastured pork, fresh ginger, garlic and water chestnuts are the new family favorite.

Lectin Free Gourmet Ginger Pork Lettuce Wraps
Water chestnuts are an aquatic tuber high in health benefits and low in calories. Fiber and antioxidants make these crunchy gems a must in your low-lectin diet.

You know it's a special night when lettuce wraps are on the menu. The ginger in these beauties hits you in the nose, followed by a knock out punch from the Sriracha. Garlicky and crunchy, sweet and savory, it's a lettuce wrap that will have you cheering for another round. And, hey, no problem. They're really easy to make!

The Recipe

1 lb Ground Pastured Pork

1 Package Miracle Noodles

1/4 C Water Chestnuts chopped

1 Head Romaine or Butter Lettuce

1 T Sesame Oil

1 T Shallots minced

2 Cloves Garlic minced

1 T Fresh Ginger grated

1t Ground Ginger

1 T Monk Fruit Sweetener

1 T Fish Sauce

2 T Coconut Aminos

1 t Sriracha Sauce

1 t Black Sesame Seeds

1 Green Onion sliced (garnish)

Fresh Cilantro (garnish)


In a wok or large deep skillet on medium heat, add sesame oil and shallots and saute for about 1 minute. Add garlic and ground pork and brown the meat. Add both gingers, monk fruit sweetener, fish sauce, half of the coconut aminos, half of the Sriracha sauce and the water chestnuts. Incorporate. Turn heat to simmer while you prepare the rest of the recipe.

Prepare your Miracle Noodles per package instructions. Wash and separate lettuce leaves. In a ramekin, add the rest of the coconut aminos for dipping and float the rest of the Sriracha sauce in the center. On a platter plate your noodles and meat to one side. Garnish with black sesame seeds and sliced green onion. Arrange the lettuce and dipping sauce in an artful way and finish with the cilantro garnish.

Serve these wraps build-your-own family style. Layer the noodles, meat and cilantro inside a lettuce leaf and dip. Pair with a crisp New Zealand sauvignon blanc or a Vietnamese lemonade iced tea.

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