Pork and Peanut Sauce Wraps

Are you looking for a delicious but simple recipe for your next luncheon gathering? Or maybe you’re looking for a recipe that pairs deliciously with things like spring rolls, dumplings, and miso soup? If so, today’s Pork and Peanut Sauce Wraps have got you covered. Combining seared marinated pork strips, a spicy peanut sauce, and rice wrapped in crisp lettuce leaves, this is one recipe I can guarantee will be your new favorite.

Best of all, this recipe is blissfully simple to prepare without skimping on flavor and uses only simple ingredients. It’s also a breeze to get creative with, as there’s no shortage of different types of marinades you could use. Want a spicier marinade? Chop in some of your favorite fresh chilies, or add some gochujang to the mix. Want a sweet and spicy marinade? Add in duck sauce with a sprinkling of red pepper. This recipe also works with thinly sliced beef or chicken, or with sliced tofu, if you prefer a different meat for the wraps.

Now, without further introduction, let’s get to it.

What to Expect – Recipe Overview

If you’ve read this far, you’re probably interested in this recipe, but also likely have a few questions. Perhaps you’re wondering what this recipe is like in terms of taste and texture, or how hard it is to make, or what it pairs well with.

For the answer to those questions and more, read on.

Taste and Texture:

In terms of taste, this recipe offers a mix of savory and spicy flavors, along with a hint of char and smokiness. The recipe starts with pork marinated in a mix of soy sauce and sesame oil, which combine to create a rich umami profile, while notes of char and smoke come courtesy of the grill (or stovetop griddle). We’ll be following that up with a creamy peanut sauce, which we’ve prepared with fresh ginger, honey, Korean red pepper, and roasted garlic. We’re tying this all together by folding the pork and peanut sauce with rice into fresh lettuce leaves.

Difficulty Level:

I’d rate this recipe as easy. The hardest thing about this recipe is slicing the pork, and I don’t consider that to be complicated in the least. As long as you can manage to slice the pork thinly enough, the rest of this recipe couldn’t be simpler. Slice the pork, mix the peanut sauce, then grill, prepare the peanut sauce and rice, and assemble the wraps (optional), and you’re done. Simple.

Preparation Process:

As alluded to above, this recipe comes down to about four main steps.

1. Marinate the Pork: We start off by marinating the pork slices for about an hour. This infuses them with flavor, tenderizes the meat, and helps to ensure that they keep their moisture through grilling.
2. Grill the Pork: Once the pork is done marinating, we grill the pork slices. This can be done either on the grill, a stovetop griddle, or in a cast iron pan – I’m personally using a griddle. Do note that the slices cook very quickly, so keep an eye on them.
3. Prepare the Peanut Sauce: For me, roasted garlic is the key ingredient in the peanut sauce, even more so than the peanut butter. With that in mind, we start by roasting the garlic, which we then blend with peanut butter, fresh ginger, soy sauce, sesame oil, honey, and Korean red pepper flakes.
4. Assemble the Wraps (Optional): While you can certainly eat the pork and sauce as is, preferably over rice, I do suggest folding them into wraps with lettuce and rice, and then using the peanut sauce to dip, or drizzle the peanut sauce into the wrap itself.

Pairings:

1. Side Dishes: These pair nicely with fresh sides, such as a cucumber salad, or with dumplings or spring rolls. Salt and Pepper Fried Tofu would also be another delicious pairing. The idea here is to build a refreshing or light contrast to the wraps.
2. Drinks: For beverages, you want to think light and crisp. My go-to drinks would be either chilled sake or soju. An iced green tea would also be delicious, as would a nice Moscato or Chardonnay. Again, the key is light, cold, and fun.
3. Additional Sauces: For extra heat or flavor, consider serving with sriracha, hoisin sauce, or a simple soy sauce dip.

Ingredient Checklist – Everything You’ll Need

For the Pork:

• 2 lb. Pork loin boneless rib end - sliced thin
  • Note: We’re cutting the pork very thin for two big reasons. First, it makes eating the wraps easier and less messy, as the pork is easier to bite through. Second, it facilitates quick cooking, which means sealing in moisture and flavor.
  • Tip: You’ll want to make sure that you’re using a very sharp knife to slice the pork. Using a dull knife can cause the knife to slip, resulting in injury.
  • Substitution: The recipe works with your meat of choice, whether beef, pork, or chicken. You can also substitute in pork tenderloin if preferred. Tofu also works nicely.

Marinade for the Pork:

• 1 tsp. salt
  • Note: Save your fancy Pink Himalayan Salt or Black Salt for another time. All we need for this recipe is plain table salt, as it gets the job done just fine.
  • Tip: That said, sea salt or kosher salt will add a nice touch to the marinade, so feel free to use either if you have it.
• 1 tsp. coarse ground black pepper
  • Tip: This is one instance where fresh ground won’t make a big difference, as the marinating process, followed by the grilling process, will largely blunt the subtle nuances that make the difference between fresh and pre-ground pepper.
• 2 tbs. soy sauce
  • Substitution: Yes, low-sodium soy can be used if preferred.
• 2 tbs. sesame oil
  • Tip: Toasted sesame oil adds a rich, nutty flavor, but regular sesame oil will work as well.

For the Wrap:

• Marinated ginger
  • Substitution: Pink or white pickled ginger will both work.
• Red onion - sliced thin
  • Tip: I’m using red onions to give the wraps a pop of color.
  • Substitution: Shallots or scallions will both work if preferred.
• Romaine lettuce leaves
  • Tip: We need large, firm, crisp leaves, otherwise they will tear or become soggy.
  • Note: You do want to serve the wraps immediately after folding so that they do not become soggy or tear.
• Sticky rice
  • Tip: We’re using sticky rice for the same reason you use sticky rice in sushi wraps or kimbap – to help the wrap hold its shape.

For the Creamy Peanut Sauce:

• 5-6 cloves of garlic - roasted
  • Tip: Roasting garlic is incredibly easy. Leave the garlic in its skin, and place it in a small cast iron pan over medium heat until the skin has charred slightly. Then let it cool before popping the roasted garlic out of the skin. Super simple.
  • Substitution: Yes, you can use raw garlic if preferred or to save time, but I would mince the raw garlic very fine, or even grate it.
• 1-inch piece of fresh ginger - diced small
  • Tip: Fresh ginger is key for brightness.
  • Substitution: I would not recommend using ground or powdered ginger, as I consider that more of a baking spice. Instead, use pickled ginger if fresh ginger is not available.
• 2 tbs. soy sauce
  • Substitution: Once again, low-sodium soy sauce can be used if preferred.
• 1 tsp. Korean red pepper flakes (gochugaru)
  • Note: I like Korean red pepper in this recipe because it brings a nice chili-forward flavor to the wraps, alongside subtle smokiness and just a hint of spice.
  • Substitution: I would use a combination of crushed red pepper, a pinch of cayenne, and either chili powder or chili flakes. That said, a teaspoon of crushed red pepper will also get the job done just fine if you don’t have gochugaru.
• 2 tsp. sesame oil
  • Tip: As mentioned above, I do recommend using toasted sesame oil.
  • Substitution: Yes, plain sesame oil will also get the job done.
• 2 tbs. honey
  • Tip: Your preferred honey will work. That said, I’m using a decent-quality raw honey since I find the subtle nuances do come through in the sauce.
  • Substitution: A few teaspoons of brown sugar.
• 1 tbs. apple cider vinegar
  • Note: I’m using apple cider vinegar since that’s what I had on hand, but I would recommend using rice vinegar if available.
  • Substitution: Your preferred vinegar will work just fine, such as white wine vinegar or, as mentioned above, rice vinegar.

Pairing Suggestions – Completing the Meal

1. Pickled Vegetables
   • Why it works: Pickled vegetables, or a pickled salad, would bring spice, acidity, and tanginess to the meal. The spice and tanginess would help build contrast with the peanut sauce and grilled pork. Meanwhile, the acidity would serve to cut through the fat, adding a bit of brightness and freshness. You could easily pair something like my Picked Cucumber Salad or my Pickled Sweet Potato Salad with this recipe, or opt for kimchi or pickled radishes.
2. Dumplings
   • Why it works: Steamed or fried, dumplings are a delicious pairing to almost everything. They not only add some hardiness to the meal overall but are also a great way to introduce new layers of flavor without altering the core recipe itself. For this particular recipe, I would suggest vegetable, seafood, or shrimp dumplings to add a nice bit of contrast to the pork.
3. Cold Noodle Salad
   • Why it works: Cold noodles would pair especially deliciously if serving this recipe as a cool summer or late spring meal outdoors. No need to get fancy, simply toss some soba or rice noodles with soy sauce and sesame oil dressing with fresh herbs and a sprinkling of scallions.
4. Chili Sauce
   • Why it works: For an added kick, consider pairing either my Sweet and Spicy Chili Sauce or my Chili Crisp Sauce. Both would be delicious either as dipping sauces or drizzled inside the wraps. The chili flavor would pair perfectly with the grilled pork, while also bringing a nice kick to the flavor profile.

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And that’s our Pork and Peanut Sauce Wraps. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

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