Spicy Ground Pork with Sautéed Eggplant Lettuce Wraps

A flavorful and spicy Burmese-inspired stir-fry of ground pork and tender eggplant, perfect for serving in crisp lettuce cups as a light and satisfying meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Burmese
• Difficulty: Easy
• Cost: $3.84/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Keto
• Low-Carb
• Whole30

Tags

• stir-fry
• spicy
• savory
• fresh
• healthy

Ingredients

• 1 tablespoon coconut oil
• 1 pound ground pork
• 1 yellow onion (medium, chopped)
• 4 clove garlic (minced)
• 1 fresh ginger (1-inch piece, minced)
• 1 red bell pepper (thinly sliced)
• 1 eggplant (large, cut into 1/2-inch cubes)
• 2 tablespoon fish sauce
• 1 tablespoon tamari
• 1 teaspoon chili flakes
• 1 head butter lettuce (separated into leaves)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 2 limes (wedges, for serving)

Instructions

1. Heat 1 tablespoon coconut oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the pork aside.
2. Add the chopped yellow onion to the same skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and minced fresh ginger, cooking for 1 minute until fragrant.
3. Add the thinly sliced red bell pepper and cubed eggplant to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the eggplant is tender.
4. Return the cooked ground pork to the skillet. Stir in the fish sauce, tamari, and chili flakes (if using). Cook for another 2-3 minutes to allow the flavors to meld.
5. Remove from heat. Serve the spicy ground pork and eggplant mixture in individual butter lettuce leaves. Garnish with chopped fresh cilantro and a squeeze of fresh lime juice from lime wedges, if desired.

Notes

To reduce the potential bitterness of eggplant, you can salt the cubes for 30 minutes, then rinse and pat dry before cooking. Adjust chili flakes to your preference for spice.

Nutrition (per serving)

• Calories: 403
• Protein: 25.8 g
• Carbohydrates: 19.6 g
• Fat: 23.5 g
• Fiber: 7 g
• Sodium: 1021 mg
• Saturated Fat: 10.3 g
• Sugar: 9.4 g
• Cholesterol: 75 mg