Pork, Peach, and Peanut Lettuce Wraps Recipe
Pork, Peach, and Peanut Lettuce Wraps
This fresh and flavorful dish is a breeze to make when you start with our Butcher Shop’s peach-marinated pork or chicken. Look for ginger ponzu in the grocery aisle with other Asian sauces and condiments.
- 1 Tbsp peanut oil or vegetable oil
- 1 peach-marinated pork tenderloin or 6 peach-marinated chicken thighs
- 2 ripe peaches, pitted and sliced
- 8 leaves pliable leafy lettuce or butter lettuce, such as Boston or Bibb
- Cilantro sprigs
- Thinly sliced green or red onion
- Metropolitan Market Virginia Peanuts
- Sweet chili sauce, such as Mae Ploy, and/or ginger ponzu (see Cook’s Tips)
- Honey, optional
- To grill tenderloin, preheat clean outdoor grill. (To oven-roast pork or chicken or to grill chicken, see Cook’s Tips.)
- Grill tenderloin with lid closed, opening and turning about every 3 minutes until browned on all sides and an instant-read thermometer inserted into center of meat registers 145°F.
- Remove pork from grill, tent with foil, and let rest for 15 minutes.
- To serve, slice meat and place on a serving platter with peaches, lettuce, cilantro, onion, peanuts, and sauce.
- To make lettuce wraps, place meat and peaches on a lettuce leaf. Top with cilantro, onion, and peanuts. Drizzle with sauce. Fold lettuce around ingredients and eat out of hand.
- Cook’s Tips:
- Sauce Ideas: Use chili sauce or ginger ponzu (sweeten with a little honey, if you like). Or, try a mixture of chili sauce, ginger ponzu, and honey, blended to taste.
- To oven-roast: Preheat oven to 375°F. Heat a large cast iron skillet or other oven-proof skillet over medium-high heat. Add oil. When oil is hot, add pork or chicken and cook, turning to brown evenly. Transfer skillet to preheated oven and roast for 15 to 20 minutes or until instant-read thermometer inserted into center of thickest part of meat registers 145°F for pork or 165°F for chicken. Continue as directed in steps 3-5.
- To grill chicken thighs: Place thighs on clean, preheated grill over direct, medium heat and cook with lid closed for 8 to 14 minutes or until done, opening lid and turning once or twice. Chicken is done when an instant-read thermometer inserted into thickest part of meat registers 165°F. Continue as directed in steps 3-5.