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!
- 1/4 cup smooth almond butter or nut/seed butter
- 1/4 cup rice wine or rice wine vinegar
- 1/2 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)
- 1/2 Tablespoon freshly minced ginger
- 1 teaspoon minced garlic
For the Pot/Pan
- 1 1/4 to 1 1/2 pounds (20 to 24 ounces) boneless pork loin country-style ribs (see notes for substitutes)
- 2 Tablespoons refined avocado oil or light olive oil
- 1/4 cup to 1/2 cup water or vegetable broth (see notes)
- 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
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.
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 3/4 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
- 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
Keywords: pork lettuce wraps, asian, lettuce wraps, pork