Spicy Thai Basil Pork Lettuce Wraps are everything I love in a weeknight dinner—bold flavors, minimal cleanup, and something that makes me feel like I’ve transported myself straight to a bustling night market in Bangkok. This dish takes inspiration from classic thai basil pork (also known as pad kra pao moo sap), but instead of serving it over rice, we’re tucking that spicy, fragrant pork into crisp lettuce cups for a lighter, fresher twist. It’s kind of like if your favorite Thai pork recipes and Vietnamese pork recipes had a baby and that baby was obsessed with flavor. Whether you're a fan of ground pork recipes or just love a good pork stir fry recipe, this one's going to become a staple.
Spicy Thai Basil Pork Lettuce Wraps
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine Thai
Large skillet or wok A wok is more traditional and excellent for high-heat stir-frying, but any heavy-bottomed skillet will do the job well.
Cutting board and sharp knife Essential for prepping all your fresh herbs and vegetables.
Spatula or wooden spoon For breaking up the pork as it cooks.
Serving platter or tray To assemble and serve your wraps.
Grater or julienne peeler Helpful for prepping carrots or cucumber.
For the Pork
- 1 lb ground pork ideally 80/20 for a bit of fat and richness
- 4 cloves garlic minced
- 2 Thai bird’s eye chilies finely chopped (adjust for heat preference)
- 1 shallot finely diced
- 2 tablespoons neutral oil canola or vegetable
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 tablespoon water
- 1 cup Thai basil leaves packed (don’t sub with Italian basil—thai basil brings that peppery, anise kick)
For the Wraps
- 1 head butter lettuce or romaine leaves separated and washed
- 1 small cucumber julienned
- 1 large carrot shredded or julienned
- 1/4 cup chopped roasted peanuts optional but adds crunch
- 1 lime cut into wedges
Optional Add-Ins
- Sriracha or chili garlic sauce for extra heat
- Jasmine rice or vermicelli noodles if you want to bulk them up
- Pickled Thai vegetables like carrots and daikon for tang
Step 1: Prepare the Flavor Base
Start by heating oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped chilies, and shallots. Stir-fry quickly, about 30–45 seconds, until fragrant but not burned. This forms the base of that punchy, aromatic flavor that’s key in authentic thai recipes.
Step 2: Cook the Pork
Add the ground pork and use a spatula to break it up. Stir-fry for about 5–6 minutes, or until the pork is fully cooked and starting to get those delicious crispy bits.
Step 3: Add Sauces and Seasoning
Lower the heat slightly. Add the oyster sauce, soy sauce, fish sauce, sugar, and a tablespoon of water. Stir to coat the pork evenly. Simmer for 1–2 minutes so the sauce thickens slightly and clings to the pork.
Step 4: Stir in Thai Basil
Turn off the heat and immediately add the Thai basil. Stir until the leaves wilt and become glossy. This last-minute addition preserves the herb’s bold, slightly spicy flavor. The pork should be glossy, rich, and deeply savory—a little sweet, a little salty, and full of heat.
Step 5: Assemble the Lettuce Wraps
Place a spoonful or two of pork into each lettuce leaf. Top with julienned cucumber, shredded carrot, chopped peanuts, and a squeeze of lime. Add extra chili sauce if you like it fiery.
Pairings
These wraps are versatile and pair wonderfully with a range of dishes and drinks:
- Drink: A cold Thai iced tea or a crisp lager balances the heat and saltiness.
- Side: A small bowl of green curry or thai vegetables stir-fried with garlic and soy sauce makes a great companion.
- Carb option: For heartier meals, serve with sticky rice or a chilled vermicelli noodle salad.
- Appetizer: Start with skewers of Thai BBQ pork or even mini spring rolls.
Feeling extra adventurous? Use the leftover pork filling in a pao recipe, adding an Asian-fusion twist to steamed buns.
FAQs
1. Can I use a different cut of pork instead of ground pork?
Yes, you can use finely chopped pork shoulder or pork belly, but ground pork is faster and absorbs the flavor better. If you're into lemongrass pork Vietnamese style, marinating thin pork slices in lemongrass and garlic first can add a fantastic depth of flavor before stir-frying.
2. Can I make this with chicken or turkey?
Absolutely. This recipe adapts well to ground chicken or turkey—just be sure to bump up the fish sauce and a bit of oil to compensate for the leaner meat. It’s a fun twist on the classic thai basil chicken recipe.
3. Is Thai basil really necessary?
Yes. Regular Italian basil won’t cut it here. Thai basil has a unique peppery, slightly spicy flavor with a hint of licorice. If you love thai basil recipes, this is where that flavor really shines.
4. How spicy is this dish?
That depends on how many Thai chilies you use. Two will give it a decent kick, but you can dial it back to one or bump it up to four if you like it fiery. Want more? Add chili oil or crushed red pepper flakes to finish.
5. Can I meal prep this?
Yes! The pork mixture can be made ahead and stored in the fridge for up to 4 days. Just reheat and serve in fresh lettuce cups. It’s also amazing cold, tucked into rice paper rolls with herbs and veggies.
