BBQ Asian Pork Lettuce Wraps
These BBQ Asian Pork Lettuce Wraps are cooked in the Instant Pot or on the stovetop and served in lettuce wraps with purple cabbage, crushed nuts, and fresh cilantro. Easy to meal prep, they’re sweet, tangy, and perfect for lunch or a light summer dinner!
Perfect Pork Lettuce Wraps
Inspired by Asian takeout lettuce wraps, these BBQ pork wraps are sweet, tangy, sticky, and oh-so-tasty. However, most pork lettuce wraps from your local Asian restaurant are full of sugar, MSG, and other unhealthy, un-Cotter-like ingredients. Not to mention, pork spare ribs are loaded with not-so-good fat and very little lean meat. So, naturally, we were determined to make Chinese-inspired Asian pork lettuce wraps in a healthier, Cotter-approved way!
The whole team has tested these pork lettuce wraps, and the votes are in. They’re a huge hit! Not only are they finger-licking delicious, but they’re also:
- Made with natural, real food ingredients.
- Gluten-free, grain-free, dairy-free, and low carb.
- Prepared in just over 30 minutes.
- Great to make in advance and enjoy throughout the week.
Whole Food Ingredients You’ll Need (& Simple Substitutes)
Unlike most pork wraps, you won’t find any MSG or tons of sugar in this recipe! Instead, we use simple, nutritious ingredients to create a bold flavor and a sticky, satisfying texture. Here’s what you’ll need:
For the Sticky Sauce
- Nut or Seed Butter – We use smooth almond butter to create a rich, nutty base. However, any creamy nut or seed butter like cashew butter or sunflower seed butter could be used in its place.
- Rice Wine or Rice Wine Vinegar – Used to add depth to the sauce and a light, subtle sweetness.
- Gluten-Free BBQ Sauce – Any barbecue sauce you like best will taste great! Just watch for added sugars.
- Sriracha – This adds a hint of heat to balance out the sugar in the sauce. Gluten-free Asian chili sauce also works really well and adds an extra hint of flavor.
- Gluten-Free Tamari Sauce – This replaces the need for soy sauce, creating a salty, umami taste. If preferred, coconut aminos can be used instead.
- Honey – Technically optional but highly recommended, honey contributes to the sticky texture that helps the sauce cling to the pork while adding extra sweetness without the need for refined sugar.
- Fresh Ginger – Adds a bit of sweet tang and freshness to the sauce.
- Garlic – Included for a savory element. Make sure to use fresh garlic and not garlic powder.
For the Pot or Pan
- Boneless Pork Loin Ribs – Also known as baby back ribs, back ribs, or loin ribs, these are cut from the top of the rib cage below the loin muscle. As a result, they’re much leaner and a lot more tender than spare ribs.
- Refined Avocado Oil or Light Olive Oil – This is used to sear and brown the pork, locking in flavor and keeping it juicy. .
- Water or Broth – Used to prevent the ingredients from burning in the instant pot and helps thin out the sauce to coat the pork.
For Serving
When you’re ready to eat, stuff your pork in Boston bib lettuce leaves. Then, add shredded cabbage, cucumber slices, fresh cilantro, green onions, a squeeze of lime juice, and chopped nuts like almonds, cashews, or peanuts on top!
Additional Topping Ideas: Feel free to load up your pork lettuce wraps with as many or as few toppings as you’d like. If you’re looking for more options, try adding shredded carrots, red onion, or water chestnuts for extra crunch. Or, add a dash of red pepper flakes or a bit of heat.
How to Make BBQ Asian Pork Lettuce Wraps (2 Ways)
We love our Instant Pot recipes! However, if you haven’t jumped on that bandwagon yet, these lettuce wraps are just as easy to make on the stovetop instead.
Instant Pot Option
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Create the Sauce. Whisk the ingredients for the sauce in a small bowl until smooth, and set them aside.
- Sauté. Add oil to the Instant Pot along with the ribs, and sauté to brown the outside of the meat. Transfer the ribs to a plate.
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Combine. Add part of the water or broth to the Instant Pot, and scrape any brown bits from the bottom. Then, whisk in the sauce.
- Cook. Add the ribs back to the pot, coat them in the sauce, lock the lid, set the vent to “closed,” and cook on the highest pressure. Allow the device to natural release before switching the vent to quick release to stop the cooking process.
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Rest. Remove the ribs, and allow them to rest. Reserve the sauce.
- Assemble the Wraps. Place the sliced pork in the lettuce leaves, add your toppings of choice, drizzle extra sauce on top, and finish with a splash of lemon juice. Dig in while the rib meat is still warm!
Stovetop Option
- Prepare the Sauce. Whisk all the ingredients together in a bowl, and set the mixture aside.
- Sear the Ribs. Add oil to a medium saucepan, and sear the ribs.
- Cook. Add extra water or broth to the pan along with the sauce, and mix to combine. Cook on medium-low heat or until the ribs are tender and cooked through. You want them to reach an internal temper of 145° Fahrenheit.
Pro-Tip: To keep your ribs tender and flavorful, continuously spoon the liquid over them as the cook.
Common Questions About Pork Lettuce Wraps
Yes! Prepare the pork mixture in advance, and store it in an airtight container in the fridge for up to 3 days. Then, all you have to do is assemble your lettuce wraps and enjoy.
Technically, any type of green leafy lettuce can be used for lettuce wraps. However, we prefer to use bibb lettuce leaves or Romaine lettuce hearts as they tend to be a bit larger and more sturdy. That way your wraps don’t fall apart! Butter lettuce is also a common option people like to use.
If you’re preparing in advance or have leftover lettuce, wrap it in a dish towel or paper towel. Then, store it in the crisper drawer of the fridge, and it should stay good for up to 3 weeks, depending on how fresh it was when you bought it.
We haven’t tested it. However, if you want to try using ground pork, we recommend preparing the sauce and pork separately. Once the pork is cooked through, toss it with the sticky sauce, coating it completely.
You’ll know your protein is finished cooking when the center is no longer pink and the ribs reach an internal temperature of 145° Fahrenheit.
More of Our Favorite
Asian-Inspired Recipes
Looking for more gluten-free recipes that bring Asian-inspired flavors to the table? Try out some of our favorites below!
BBQ Asian Pork Lettuce Wraps Recipe
- Author: Lindsay Cotter
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Total Time: 25 minutes -
Yield: 6 to 8 wraps (depending on size of lettuce leaves) - Diet: Gluten Free
Description
Make these BBQ Asian pork lettuce wraps in the Instant Pot or on the stovetop for a healthy savory meal that’s better than your favorite restaurant!
Ingredients
Sticky Sauce
- ¼ cup smooth almond butter or nut/seed butter
- ¼ cup rice wine or rice wine vinegar
- ½ cup gluten free BBQ sauce
- 1–2 Tablespoons Sriracha or gluten free Asian chili sauce
- 2 Tablespoons tamari sauce or coconut aminos
- 1 Tablespoon honey (optional)
- ½ Tablespoon freshly minced ginger
- 1 teaspoon minced garlic
For the Pot/Pan
- 1 ¼ to 1 ½ pounds (20 to 24 ounces) boneless pork loin country-style ribs (see notes for substitutes)
- 2 Tablespoons refined avocado oil or light olive oil
- ¼ cup to ½ cup water or vegetable broth (use less water for thicker sauce. See notes)
For serving
- 6 to 8 Boston bib lettuce leaves (more if needed)
- Shredded cabbage
- Cucumber slices
- Fresh chopped cilantro and scallions, to garnish
- Lime juice and lime wedges
- Optional garnish – chopped nuts
Instructions
INSTANT POT VERSION (STOVE TOP VERSION IN NOTES)
- Mix the sauce ingredients together in a small bowl. Set aside. (The sauce may still be a little clumpy but will melt together in the instant pot.)
- Place 2 Tablespoons oil and the pork ribs in the Instant Pot. Place on SAUTE for 2 minutes, browning the pork ribs. Remove the ribs and place on a plate. Turn off saute
- While the pot is still warm, add ¼ cup to ½ cup water or broth to the Instant Pot (see note about amounts). Scrape any brown bits from the bottom of the pot (this will help prevent burning on the bottom). Whisk in the sticky sauce until smooth and combined.
- Place the ribs back in the pot, coat them in the sauce, then lock the Instant Pot lid and set the vent to closed. Select MANUAL (highest pressure) and cook for 15 minutes. Allow a natural release for 10 minutes then switch knob to quick release to stop cooking. *Careful as pressure still might be releasing when placed on quick release.
- Remove the pork from the Instant Pot and allow it to rest for 5 minutes before slicing. Reserve sauce for basting, if desired. Internal temperature of pork should reach 140 to 145 F.
- To assemble, place the sliced pork into the lettuce leaves and top with chopped cabbage, cucumber, cilantro, and garnishes. Spoon extra sauce on top. Add a splash of lime before serving.
- Store leftover pork in an airtight container in the fridge for up to 3 days.
Notes
Cooking Tips – Two pounds of pork ribs may be used as there is enough sauce. Prepare as above, sear the ribs in batches, if needed, and stack ribs on top of each other when pressure cooking.
Alternative Method – STOVE TOP OPTION – Follow Step 1 & 2 (prepare sauce, sear ribs). Add water/broth to mix in with the sauce and ribs in a medium-sized saucepan. Cook on medium-low for about 30 minutes. Continue to coat the ribs while cooking. Check for doneness around 20 minutes. Internal temperature of pork should reach 140 to 145 F.
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Category: Main
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Method: Instant Pot, Stove Top
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Cuisine: Asian
Nutrition
- Serving Size: 1 lettuce wrap with cabbage topping
- Calories: 247
- Sugar: 9 g
- Sodium: 414.1 mg
- Fat: 11.6 g
- Saturated Fat: 2.5 g
- Carbohydrates: 12.7 g
- Fiber: 1.3 g
- Protein: 22.6 g
- Cholesterol: 71.9 mg
Keywords: pork lettuce wraps, asian, lettuce wraps, pork
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!