These BBQ Asian Pork Lettuce Wraps are cooked in the Instant Pot or on the stovetop and served in crunchy lettuce 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. We were determined to make BBQ pork lettuce wraps in a healthier, Cotter-approved way!
The whole team has tested these 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.
Ingredients & 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
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
- 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.
- 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.
- 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, then remove ribs from the pan.
- Cook. Add extra water or broth to the pan along with the sauce, and mix to combine. Simmer the sauce for a few minutes on low. Add the ribs back to the pan, coating them in sauce. Cover the pan and continue to cook on medium-low heat, turning ribs in sauce and scraping the sauce from the pan. Ribs are done when tender and cooked through. You want them to reach an internal temperature of 145° Fahrenheit.
Pro-Tip: To keep your ribs tender and flavorful, continuously spoon the liquid over them as the cook or turn them in sauce with tongs.
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!
Common Questions
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.
BBQ Asian Pork Lettuce Wraps Recipe
- Total Time: 35 minutes
- Yield: 6 to 8 wraps (depending on size of lettuce leaves) 1x
- 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 to 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 (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 sauté.
- 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. For thicker sauce use less water, ¼ cup to ⅓ cup, but note that you may get a burn signal on the instant pot.
Alternative Method – STOVE TOP OPTION – Follow Step 1 & 2, prepare sauce, sear ribs in a medium-sized saucepan, then remove ribs from pan. Turn heat down to low and add the sauce plus ¾ cup water or broth to the same pan. Mix until combined. Simmer the sauce for 2 to 3 minutes, stirring often. Place the ribs back in the pan and coat them in the sauce. Cover the pan with a lid while the ribs cook on medium-low heat. Turn the ribs in the sauce, scraping the sauce from the pan so it doesn’t burn. The sauce will thicken as it cooks. Cooking time will vary based on thickness of the meat, about 30 to 40 minutes or until the ribs are tender and cooked through reaching an internal temperature of 140°F to 145° F. Rest 5 minutes before slicing.
- Prep Time: 10 minutes
- Rest Time: 10
- Cook Time: 15 minutes
- Category: Main
- Method: instant pot, Stove Top
- Cuisine: asian
Nutrition
- Serving Size: 1 lettuce wrap with cabbage topping
- Calories: 223
- Sugar: 3.9 g
- Sodium: 434.8 mg
- Fat: 11.7 g
- Saturated Fat: 2.5 g
- Carbohydrates: 6.7 g
- Fiber: 1.1 g
- Protein: 22.5 g
- Cholesterol: 71.9 mg
This looks awesome! Can I sub chicken thighs? What would cooking time change to?
I think so! Boneless or bone in? The cooking times would vary in the instant pot. If using 4 boneless thighs, try cooking for 8-10 minutes (after searing) then natural release for 5 minutes. For bone-in 10 -12 minutes (after searing) then natural release. The times would vary depending on the thickness of each thigh. Does that make sense?
Oh and I haven’t tried cooking chicken thighs in the instant pot with a sauce, so definitely keep me posted!
Delicious! Made it with chicken.
Oh yay!! Great idea
Definitely going on repeat..the meat was so tender and the sauce was very flavorful. I used a recipe to make my own paleo bbq sauce and used that for it. Great recipe!
Oh yay! so glad. I love that sauce. I put it on everything, even chicken wings or rice. haha
This turned out so good!
I did them stovetop and turned out so tender
and delicious.
Thank you for sharing.
Wonderful! So glad and thanks for the feedback!
Those HUGE beautiful pieces of lettuce with the sticky pork just sounds sooo finger licking delicious.
I found a lot of information here! This article is really good for all newbie here. Thank you for sharing with us!
This sounds amazing and i can’t wait to try it but I’m confused about the note about the sauce not burning. In the recipe you say to melt the sauce then add in the seared ribs but in the notes you say to add the sauce without melting so that it will caramelize but not burn? Can you please clarify, thanks so much!
Oh thanks for catching that! Yes, melt sauce on sauté first, then add in seared ribs. I just meant if you add the sauce not melted to the seared ribs, then it might burn more. Does that make sense?
OMG!! this looks SO GOOD! I am kind of obsessed with these and am putting them on my TO MAKE list!
Thanks Heather!
OMG. I can’t wait to make these Linds!
wow, BBQ looks delicious and very attractive, thank you for sharing
These looks amazing! Pinning for later. Thanks for sharing!
Thanks friend! Let me know whatcha think!
OMG, lettuce wraps are my fave!!
such a refreshing and perfect lunch or dinner recipe!
Love the flavors in this wrap! Putting this on the dinner menu immediately!
I am often to blogging and i really appreciate your content. The article has really peaks my interest. I am going to bookmark your site and keep checking for new information.
Lettuce wraps are my FAV! These look AMAZING!
Loin ribs are my fave too, but that sticky sauce is what is taking these bad boys to the next level. Love that it’s Instant Pot friendly too. So dang fast!
Girl I drool over your Baby Back Instant pot ribs. Rib party? 😉 Your place. I’m there.
Making this for lunch! I am so inspired by your photos!
oh yay! Keep me posted Jenn.
LOVE lettuce wraps and using the IP for this is brilliant!
wow, do I really need an instant pot??
Well yes and no! 😉 Stove top works but so does the grill. Which I know you like. But instapot is quite easy. LOVE mine!
This sounds amazing. Vegas loves her some Asian food. If she EVER moves in with me, I’m making this for her!
Where is she? She needs to be home stat. 😉
This looks delicious. Do you think it would work with chicken?
totally! I think it would cook in around 15 minutes though. Ya know?