PALEO ROASTED PORK LETTUCE WRAPS
These lettuce wraps were inspired by the Vietnamese Bahn Mi Sandwiches. While these are most commonly known for the crusty bread, I happen to have always preffered the filling, so making them into a paleo friendly version was right up my alley!
You can use a wide variety of proteins, but this recipe uses marinated pork shoulder which is roasted under an oven broiler. The marinated vegetables give the dish a fresh taste and crunchy texture, and the chili mayo adds a little creaminess and heat.
You can use a wide variety of proteins, but this recipe uses marinated pork shoulder which is roasted under an oven broiler. The marinated vegetables give the dish a fresh taste and crunchy texture, and the chili mayo adds a little creaminess and heat.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Roasted Pork Lettuce WrapsPrep time: 25 mins Cook time: 20 mins
Inactive: 6 hours Servings: 4-6 |
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Ingredients:
- 3 lb. pork shoulder, cut into bite sized pieces
- 1 Daikon radish, peeled and cut into thin slices
- 2 carrots, peeled and cut into thin slices
- 2 cucumbers, peeled and cut into thin slices
- 1 large head of lettuce, leaves separated
PORK MARINADE
- 1/4 cup fish sauce
- 1/2 cup coconut aminos
- 4 Tbsp. raw honey, warmed
- 4 cloves garlic, minced
- 1/2 cup green onions, chopped
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
VEGETABLE MARINADE
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup raw honey
- 1/8 tsp. ground black pepper
CHILI MAYO
- 1 cup paleo mayonnaise
- 1 tsp. chili/hot sauce (or more to taste)
TOPPINGS
- 1 cup fresh cilantro leaves
- 2 jalapenos, thinly sliced (optional)
Equipment:
- 2 Medium sized mixing bowls
- Measuring spoons
- Measuring cups
- Cutting board
- Kitchen knife
- Small mixing bowl
- Whisk
- Large Baking Pan
Directions:
TO MARINATE THE PORK
1. Place the marinade ingredients in a medium sized mixing bowl and whisk to combine. Place the pork pieces into the marinade and toss to coat. Place in the fridge and allow to sit for 6 hours or overnight.
TO MARINATE THE VEGETABLES
1. Place the apple cider vinegar, water, raw honey and ground black pepper in a medium saucepan and bring just to a boil. Place the daikon, carrots and cucumber in a medium sized bowl and pour the vegetable marinade over it. Toss to coat. Place in the fridge and allow to marinate for 1 hour or longer. Drain before serving.
TO MAKE THE CHILI MAYO
1. Combine the paleo mayonnaise and the chili sauce together in a small bowl and whisk until well combined. Taste and add additional chili sauce if desired. Place in the refrigerator until ready to use.
TO COOK THE PORK
1. Drain the marinade and pat the pork dry lightly with paper towels. Preheat your oven broiler and place the pork pieces on a large baking pan. Place under the broiler and cook for about 5-6 minutes or until the pieces start to brown. Stir and allow to cook for another 5-6 minutes of until the pieces are browned and cooked through.
TO ASSEMBLE
1. Place a large serving of roasted pork inside a lettuce cup. Top with a spoonfull of the marinated vegetables, a drizzle of chili mayo, some fresh cilantro leaves and a couple slices of sliced jalapeno (if desired).
- 3 lb. pork shoulder, cut into bite sized pieces
- 1 Daikon radish, peeled and cut into thin slices
- 2 carrots, peeled and cut into thin slices
- 2 cucumbers, peeled and cut into thin slices
- 1 large head of lettuce, leaves separated
PORK MARINADE
- 1/4 cup fish sauce
- 1/2 cup coconut aminos
- 4 Tbsp. raw honey, warmed
- 4 cloves garlic, minced
- 1/2 cup green onions, chopped
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
VEGETABLE MARINADE
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup raw honey
- 1/8 tsp. ground black pepper
CHILI MAYO
- 1 cup paleo mayonnaise
- 1 tsp. chili/hot sauce (or more to taste)
TOPPINGS
- 1 cup fresh cilantro leaves
- 2 jalapenos, thinly sliced (optional)
Equipment:
- 2 Medium sized mixing bowls
- Measuring spoons
- Measuring cups
- Cutting board
- Kitchen knife
- Small mixing bowl
- Whisk
- Large Baking Pan
Directions:
TO MARINATE THE PORK
1. Place the marinade ingredients in a medium sized mixing bowl and whisk to combine. Place the pork pieces into the marinade and toss to coat. Place in the fridge and allow to sit for 6 hours or overnight.
TO MARINATE THE VEGETABLES
1. Place the apple cider vinegar, water, raw honey and ground black pepper in a medium saucepan and bring just to a boil. Place the daikon, carrots and cucumber in a medium sized bowl and pour the vegetable marinade over it. Toss to coat. Place in the fridge and allow to marinate for 1 hour or longer. Drain before serving.
TO MAKE THE CHILI MAYO
1. Combine the paleo mayonnaise and the chili sauce together in a small bowl and whisk until well combined. Taste and add additional chili sauce if desired. Place in the refrigerator until ready to use.
TO COOK THE PORK
1. Drain the marinade and pat the pork dry lightly with paper towels. Preheat your oven broiler and place the pork pieces on a large baking pan. Place under the broiler and cook for about 5-6 minutes or until the pieces start to brown. Stir and allow to cook for another 5-6 minutes of until the pieces are browned and cooked through.
TO ASSEMBLE
1. Place a large serving of roasted pork inside a lettuce cup. Top with a spoonfull of the marinated vegetables, a drizzle of chili mayo, some fresh cilantro leaves and a couple slices of sliced jalapeno (if desired).
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