Spicy Thai Basil Pork Lettuce Wraps
Equipment
- 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.
Ingredients
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
Instructions
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.