Korean Glazed Pork Wraps

Savory ground pork cooked with ginger, gluten-free tamari, and sesame oil, served in crisp lettuce cups alongside seasoned jasmine rice and sliced cucumbers.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Easy
• Cost: $4.68/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• Low-Sugar
• Low-Cholesterol

Tags

• quick
• savory
• comfort food
• fresh

Ingredients

• 1 pound ground pork
• 1 tablespoon garlic-infused olive oil
• 1 tablespoon fresh ginger (minced)
• 3 tablespoon gluten-free tamari
• 1 tablespoon brown sugar
• 1 tablespoon toasted sesame oil
• 0.5 cup scallion greens (thinly sliced green parts only)
• 1 head butter lettuce (leaves separated and washed)
• 2 cucumbers (thinly sliced)
• 1.5 cup jasmine rice
• 1 tablespoon sesame seeds

Instructions

1. Combine jasmine rice with 3 cups of water in a medium saucepan. Bring to a boil over high heat, cover, reduce heat to low, and simmer 15 minutes until tender and water is absorbed.
2. Heat garlic-infused olive oil in a large skillet over medium-high heat. Add ground pork and minced fresh ginger, breaking the meat into small pieces until browned and fully cooked to an internal temperature of 160°F, about 6 to 8 minutes.
3. Stir in gluten-free tamari, brown sugar, and toasted sesame oil. Simmer for 2 minutes until the sauce glazes the pork evenly. Remove from heat and stir in sliced scallion greens.
4. Arrange butter lettuce leaves on a platter with sliced cucumbers. Serve glazed pork inside lettuce cups over a base of warm jasmine rice, garnishing with sesame seeds.

Notes

Ensure you only use the dark green tops of scallions to stay strictly low-FODMAP.

Nutrition (per serving)

• Calories: 645
• Protein: 28.5 g
• Carbohydrates: 67.6 g
• Fat: 26.7 g
• Fiber: 0.6 g
• Sodium: 796 mg
• Saturated Fat: 8 g
• Sugar: 5.2 g
• Cholesterol: 75 mg