Thai Lettuce Wraps with Satay Pork Strips

Thai Lettuce Wraps with Satay Pork Strips

National Pork Board 0

"Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble their own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before, and refrigerate the chops. Slice the pork just before serving. The sauces can be made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve."

Ingredients {{adjustedServings}} servings 193 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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  1. Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops. Seal bag and refrigerate 1 to 4 hours. Remove from refrigerator 30 minutes prior to grilling.
  2. Meanwhile, spray cold grill grate with vegetable oil cooking spray. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high. Arrange coals or burners so there is a medium zone for finishing chops.
  3. When ready to grill, remove chops from marinade (discarding marinade). Grill pork directly over medium-high fire until seared, 3 minutes per side. Slide chops to cooler part of grill, cover, and continue to grill until the internal temperature reaches 155 degrees F, about 5 minutes longer. Transfer to cutting board and let rest for 5 minutes before slicing.
  4. While pork is resting, soak rice noodles in very hot water for 10 minutes, then drain. Arrange stack of large lettuce leaves attractively on large serving platter. Place carrots, cucumber, rice noodles, and cilantro leaves in small dishes and arrange on serving platter. Combine sauce ingredients and transfer sauce to small bowl or ramekin.
  5. Cut pork into thin slices. If desired, lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.
  6. To assemble, let each guest place a lettuce leaf on an appetizer plate. Mound a bit of rice noodles, carrot, and cucumber on lettuce; top with a few slices of pork. Drizzle with sauce and add a couple cilantro leaves. Fold over the lettuce to form a roll and enjoy.
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Reviews 6

  1. 7 Ratings


I changed nothing in this recipe and it was perfect! I loved it! I have been using my leftover sauce on everything; noodles, chicken marinade, on salads, and I've dipped veggies in it as a snack! It's fantastic!

Lisa V

We made these for a Friday night gathering we host. Everyone loved them and one woman aksed for the recipe so she can make them for a reharsal dinner she is hosting in June.


Very good, thank you. I love recipes where everything can be made ahead of time and then assembled just before eating. Makes dinner a snap! I put the pork in the marinade last night before going to bed and grilled the pork chops at lunch time while I cut up the carrot and cucumber. Although I didn't have any peanut sauce, I used the Thai Peanut Butter Sauce recipe from here and made 1 serving, which was 1/4 cup exactly. Bf thought the sauce was a bit weird; not sure why but he did say he liked it. We like lettuce wraps in this house and this was a twist on them that we really enjoyed. I didn't have the noodles or the cilantro so just left them out. Since we did like these so much the next time I make them I'll try to get the noodles and see if we like them any better. Thanks for the recipe!