Pork Wraps

This flavorful ground pork mixture can be wrapped in Napa cabbage or lettuce leaves-- it can even be made with ground turkey or all tofu for a meat free option.

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5 garlic scapes or 3 cloves garlic, minced
1 inch piece of ginger, peeled and minced
1 lb ground pork
1 block firm or extra firm tofu
1 tbsp soy sauce
2 tbsp fish sauce or liquid amino acids
1 hot pepper, dried or fresh, cut in half
2 tbsp white balsamic vinegar
1 tbsp maple syrup
1 medium head cabbage or head lettuce, leaves separated but left whole
1 clam shell basil or cilantro micro greens
2 scallions, sliced thinly


  1. In a large frying pan heat a glug of neutral oil over medium high heat
  2. Quickly fry the ginger and garlic until fragrant but not browned, 1-2 minutes
  3. Add the ground pork, tofu, soy sauce, fish sauce and stir to combine
  4. Allow the pork to cook through breaking it up into crumbles as it cooks
  5. Remove from the heat and add the vinegar and maple syrup and let cool slightly
  6. Spoon into the leaves and garnish with the micro greens and scallions