Prep: 10 minutes
Marinate: 2 hours
Cook: 10-12 minutes
Fun finger food and hearty gluten-free beer or a crisp white wine are synonymous with delicious summer dining. Assemble these wraps for an outdoor dinner party or serve the ingredients in bowls and let guests make their own. This flavorful dish can be doubled or tripled for large gatherings.
MAKES 4 TO 6 WRAPS.
2 tablespoons white or red miso (see Shopping List)
2 tablespoons gluten-free soy sauce
2 tablespoons Sriracha, more for serving
2 tablespoons honey
2 tablespoons dry sherry
1 tablespoon rice vinegar
2 cloves garlic, crushed
1/8 teaspoon pepper
2 pounds boneless pork loin chops
6 bibb lettuce leaves, for serving
1 cup thinly sliced cucumber, for serving
1 cup pea shoots or pea pods, cut into matchsticks to measure ½ cup
3 green onions, thinly sliced, for serving
– Dipping Sauce (below)
1. Whisk together miso, soy sauce, Sriracha, honey, sherry, rice vinegar, garlic and pepper in a medium bowl. Add pork and toss to coat. Marinate in refrigerator 2 to 4 hours.
2. Lightly oil the grate of a grill. Heat grill to medium-high (about 375°F).
3. Grill pork chops 5 to 6 minutes per side or until no longer pink in the center and an instant-read thermometer inserted into the center reads 145°F. Remove from grill and let cool. Cut pork into thin strips.
4. Set lettuce leaves on a serving tray. Spoon equal amounts of pork, cucumber, pea shoots or pea pods and green onion into each lettuce leaf. Top with Dipping Sauce.
Each serving without sauce contains 246 calories, 6g total fat, 2g saturated fat, 0g trans fat, 72mg cholesterol, 825mg sodium, 14g carbohydrate, 1g fiber, 8g sugars, 34g protein, 7Est GL.
Each serving with sauce contains 264 calories, 6g total fat, 2g saturated fat, 0g trans fat, 72mg cholesterol, 1024mg sodium, 17g carbohydrate, 1g fiber, 11g sugars, 34g protein, 11Est GL.
MAKES 1/4 CUP.
This tangy Asian sauce is the perfect topping for Korean Pork & Lettuce Wraps.
1½ tablespoons gluten-free soy sauce or coconut aminos
3 teaspoons honey
3 teaspoons rice vinegar
1 teaspoon sherry
1 teaspoon Sriracha sauce
1 clove garlic, crushed
Whisk together all the ingredients in a small bowl.
Each tablespoon contains 27 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 299mg sodium, 5g carbohydrate, 0g fiber, 5g sugars, 1g protein, 3Est GL.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of two books on the gluten-free diet.Yields 6 servings