Recipe by National Pork Board
"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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boneless top loin pork chops, cut 1-inch thick
Vegetable oil cooking spray
low-fat sesame ginger salad dressing
2 large heads
butterhead lettuce, leaves separated
carrots, peeled and cut into 2-inch matchsticks
English cucumber, cut into 2-inch matchsticks
thin rice noodles (vermicelli-style)
fresh cilantro, stems removed
prepared Thai sweet chili sauce
prepared Thai peanut sauce
fresh lime juice
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 snack! It's fantastic!
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 going to bed and grilled the pork chops at lunch time while I cut up the carrot and cucumber. Although I didn't have any peanut sauce, I used the Thai Peanut Butter Sauce recipe from here and made 1 serving, which was 1/4 cup exactly. Bf thought the sauce was a bit weird; not sure why but he did say he liked it. We like lettuce wraps in this house and this was a twist on them that we really enjoyed. I didn't have the noodles or the cilantro so just left them out. Since we did like these so much the next time I make them I'll try to get the noodles and see if we like them any better. Thanks for the recipe!
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 dish is a keeper for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Lettuce Wraps with Satay Pork Strips
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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