Lettuce wraps are a great way to trick people into eating family style: cook up a pan of filler, set out a head of lettuce and some toppings and let your guests do the work!

This version leans more towards hawaiian/polynesian flavors with carrots and pineapple chunks complementing the hoisin ground pork, while a touch of red pepper flakes finishes with a kick.  We find that boston lettuce holds up best for wraps, but here we used iceberg to save on the total cost a little bit.

Make sure to revisit our vietnamese pork lettuce wrap recipe for another take on the lettuce wrap.

• 1 lb lean ground pork
• 3 tbs hoisin
• 1 20 oz can pineapple chunks in juice
• 1/2 tsp ground ginger
• 1 clove garlic, minced
• salt and pepper
• 1/4 tsp crushed red pepper flake
• 1/2 cup shredded carrots
• 2 scallions, chopped
• handful fresh mint, chopped for garnish
• 1/4 cup chopped peanuts for garnish
• 1 head iceberg lettuce

Brown pork, drain off any fat.  Add in hoisin, spices, pineapple and carrots and cook about 5 minutes on medium heat.  Add in scallions and cook a minute longer.  Top lettuce with a generous spoonful of pork mixture, top with fresh mint and peanuts.