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Ginger Pork Lettuce Wraps

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“this recipe is adapted from the march 2005 food and wine magazine. easy and tasty, 2 requirements to weeknight dinners. i served this as an appetizer, but i guess it could be a light lunch too. The meat should be sliced very thin before it's boiled; to make slicing easier, freeze the loin for an hour first. The kimchi, a Korean pickled cabbage is sold in supermarkets and Asian groceries.there are also alot of good recipes here, i recommend Korean Kimchee in a Day! kimchee in a day by sharon 123..”

Ingredients Nutrition


  1. in a small dry skillet, toast the pine nuts over low heat, stirring frequently, until fragrant and lightly browned, about 3 minutes.
  2. transfer the pine nuts to a small bowl and let cool.
  3. in a large saucepan, combine the water with the salt and bring to a boil over high heat.
  4. add the pork and cook, stirring, until white, about 1 1/2 minutes.
  5. drain the pork in a colander, then transfer it to a serving bowl and toss with the ginger.
  6. spread the lettuce leaves in a basket and spoon the kimchi into a small bowl.
  7. serve yourselves, filling the lettuce leaves with hoisin sauce,the ginger pork, kimchi and pine nuts.

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