This week marks our one-year anniversary of launching Date Nite, and we’re feeling so grateful to have made it here. What started as a creative spark over dinner has become one of our favorite rhythms of the week, and we’re so glad you’re part of it.
To celebrate, we’re making a small but meaningful shift. Just like we pair a cocktail with whatever we’re cooking at home, we’ve decided to do the same for you. That means we’re saying goodbye to our “Spirit of the Month” and instead pairing each week’s menu with its own custom cocktail, a more natural, true-to-us approach (and a lot more fun).
As for this week’s dinner, these Asian Pork Lettuce Wraps were an instant favorite when we tested them a few weeks back. They’re easy, full of flavor, and perfect for an interactive, hands-on meal. We’re serving ours with an Asian Ginger Slaw and Crispy Wontons (though the slaw is totally optional). Be sure to check out this week’s Kitchen Notes for ideas, swaps, and all your serving options.
Kevin & Kate
Pineapple Basil Smash
Hoisin-Ginger Lettuce Wraps
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Get a jump on this week’s Date Nite by making the Asian Sesame-Ginger Slaw ahead of time.
A chillhop mix of 2025 lo-fi beats to set the mood — relaxed, modern, and perfect for wrapping and sipping.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
Lettuce Choice
We use Napa cabbage leaves for our wraps. They’re a bit sturdier than bib lettuce, which helps them hold up to the filling and sauce without tearing.
Vegetarian Option
If you’d like to make this vegetarian, try tempeh instead of pork. To prepare:
Slice or crumble the tempeh.
Steam for about 10 minutes to remove any bitterness.
Toss with the same marinade used for the pork, then bake at 400°F for 15–20 minutes, or until golden and slightly crisp on the edges.
Optional Toppings
We top our wraps with julienned cucumbers and carrots for freshness and crunch.
Slaw Is Optional
We like to serve these wraps with our Asian sesame-ginger slaw.
If you tend to be hungry at dinner, we recommend adding the slaw as a side.
If you prefer a lighter meal, you can skip the slaw, or even use it as your topping instead of the julienned carrots and cucumbers.
Nut Options
For garnish, we use roasted cashews or peanuts, but toasted almonds are a great substitute if that’s what you have on hand.
Crispy Wontons
We love adding a handful of fried wonton strips for an extra layer of crunch. You can snack on them alongside the wraps or crumble them over top for texture.
Baked Wonton Option
If you’d rather bake your wontons instead of frying them, they’ll still turn out crisp but a little lighter and less blistered in texture. We love the flavor and crunch of fried wontons best, but baked is a great option if you prefer a lighter touch.
Lightly brush or spray both sides with oil, then bake at 375°F for 6–8 minutes, flipping halfway through, until golden and crisp.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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