Spicy Pork Lettuce Wrap

by: Chef Matt Chatfield

Compatible Wolf Appliances:

Prep Time
Cook Time


  • 1/2 cup soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 4 tablespoons Sriracha sauce
  • 1/3 cup avocado oil
  • 6 green onions, sliced thin
  • 6 garlic cloves, chopped
  • 3 pounds ground pork
  • Kosher salt, to season
  • 2-3 heads Boston bibb lettuce or butter lettuce leaves
  • 2 limes
  • cilantro, for serving
  • 1 radish


Heat a large sauté pan over medium heat on a Wolf Burner. Add the oil, scallions, and garlic and cook, stirring occasionally, until softened and the onions have gained a little color, about 2 minutes.

Mix the soy sauce, brown sugar, fish sauce, and 3 tablespoons Sriracha in a small mixing bowl.

Add the ground pork and lightly season with salt. Cook the mixture, breaking it up with a potato mashing tool or a cooking spoon.

Continue cooking until the pork is cooked through, about 5–6 minutes. Drain the cooked pork in a colander in the sink or in a bowl to catch the fat drippings.

Return the drained meat to the pan. Add the reserved soy sauce mixture and cook, tossing occasionally, for about 2 minutes. Serve the pork mixture in individual lettuce cups, and top with cilantro, sliced radishes, lime wedges, and more hot sauce.