Thai Lettuce Wraps with Satay Pork Strips

Thai Lettuce Wraps with Satay Pork Strips

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"Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble their own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before, and refrigerate the chops. Slice the pork just before serving. The sauces can be made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve."
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servings 193 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops. Seal bag and refrigerate 1 to 4 hours. Remove from refrigerator 30 minutes prior to grilling.
  2. Meanwhile, spray cold grill grate with vegetable oil cooking spray. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high. Arrange coals or burners so there is a medium zone for finishing chops.
  3. When ready to grill, remove chops from marinade (discarding marinade). Grill pork directly over medium-high fire until seared, 3 minutes per side. Slide chops to cooler part of grill, cover, and continue to grill until the internal temperature reaches 155 degrees F, about 5 minutes longer. Transfer to cutting board and let rest for 5 minutes before slicing.
  4. While pork is resting, soak rice noodles in very hot water for 10 minutes, then drain. Arrange stack of large lettuce leaves attractively on large serving platter. Place carrots, cucumber, rice noodles, and cilantro leaves in small dishes and arrange on serving platter. Combine sauce ingredients and transfer sauce to small bowl or ramekin.
  5. Cut pork into thin slices. If desired, lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.
  6. To assemble, let each guest place a lettuce leaf on an appetizer plate. Mound a bit of rice noodles, carrot, and cucumber on lettuce; top with a few slices of pork. Drizzle with sauce and add a couple cilantro leaves. Fold over the lettuce to form a roll and enjoy.


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I changed nothing in this recipe and it was perfect! I loved it! I have been using my leftover sauce on everything; noodles, chicken marinade, on salads, and I've dipped veggies in it as a snac...

We made these for a Friday night gathering we host. Everyone loved them and one woman aksed for the recipe so she can make them for a reharsal dinner she is hosting in June.

Very good, thank you. I love recipes where everything can be made ahead of time and then assembled just before eating. Makes dinner a snap! I put the pork in the marinade last night before go...

I also added red and yellow peppers and chopped peanuts.

Very good recipe. Only thng I would change is makng the sauces from scratch...

I changed this recipe just a bit. I marinated the pork in teriyaki before cooking. Then added in minced garlic during the cooking process. The end result was awesome. My kids loved it and this d...

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