Minced Pork and Watermelon Lettuce Wraps

Minced Pork and Watermelon Lettuce Wraps

Made  times
Terri Fisher 0

"Nice easy meal and fun for the kids!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 535 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 681 mg
  • 27%

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.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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 t...

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...

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 fl...

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 ging...

Other stories that may interest you