Minced Pork and Watermelon Lettuce Wraps Recipe - Allrecipes.com
Minced Pork and Watermelon Lettuce Wraps Recipe
  • READY IN 50 mins

Minced Pork and Watermelon Lettuce Wraps

Recipe by  

"Nice easy meal and fun for the kids!"

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Ingredients Edit and Save

Original recipe makes 12 wraps Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. Heat the vegetable oil in a heavy, non-stick skillet over high heat. Cook and stir the garlic, ginger, and onion in the hot oil until fragrant, about 1 minute; add the ground pork to the mixture and cook until completely browned, 7 to 10 minutes. Drain any excess liquid from the skillet.
  2. Reduce the heat to medium. Add the carrot and celery to the pork mixture; cook and stir until the carrot and celery begin to soften, 2 to 3 minutes. Stir the soy sauce and green onions into the mixture; remove the skillet from the heat and add the hoisin sauce and pine nuts. Stir the mixture until evenly mixed. Fold the watermelon into the mixture.
  3. Spoon the pork mixture into the middle of the lettuce leaves; wrap the lettuce around the filling to serve.
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Reviews More Reviews

Jul 03, 2011

Delicious! The sweetness of the watermelon plays well against the saltiness of the hoisin and the pine nuts. celery and lettuce add a nice crunch. I used leftover pork but otherwise followed the recipe exactly

 
Feb 12, 2012

How is it that I'm only the third review in 3 years?? This dish is out-of-this-world delicious. I'm so happy I took a chance on it! It looks a tad sauce-heavy in the pan and I thought there was no way the watermelon would blend with these flavors, but the sweetness of the watermelon and ginger compliment the hoisin and soy sauce beautifully. Very refreshing and unique! If you don't have lettuce wraps, just serve over plain brown rice. We reheated some leftovers the next day and it doesn't taste QUITE as fresh, but it's still pretty darn good. I'll try it with ground chicken next. I highly recommend this straightforward and unique dish!

 

4 Ratings

Sep 21, 2010

I have made this twice. Once as written and once with chicken. Also as none of us like pine nut's used almond flake's 1st time and roughly chopped Macadame nut the following. All give a great flavour so you can use these if you wish. This must be prepared and serve'd as quick as can be. Watermelon has a high water content so isn't something that can be ( apart from the making's of the rest of the ingred.) mixed in and kept before serving. Have it ready and just throw it all together. It is a bit of fun. Tastes yummy and fresh. Great for summer. Will make this again and again.

 
Aug 11, 2012

I highly recommend this recipe with one caveat: mix the minced garlic and ginger in with the pork THEN put the mixture into the pan to cook. Doing this infuses the meat with the garlic and ginger flavors but the main point is to avoid over-cooking the garlic, which becomes bitter with over-cooking. This is very similar to another recipe I have but this one is quicker, and every bit as good. I was going to ignore the watermelon but because I had one sitting on the counter, decided to give it a go. Glad I did. In future, when watermelon is in season I'll use this recipe again. Didn't use the pine nuts - not wild about them.

 

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Nutrition

  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 681 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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