Pork Lettuce Wraps make a flavor-rich, healthy, and satisfying recipe that comes together in a flash! Ground pork, ginger-garlic marinade, and fresh veggies are all packed into crispy and refreshing iceberg lettuce boats. This dish is the perfect weeknight dinner, light snack, or party appetizer.Jump to Recipe
Why you’ll love this recipe
- Bold: The mixture of slightly sweet, savory, and spicy ingredients creates the perfect balance of flavor in this bold and delicious recipe.
- Healthy: Pork lettuce wraps are a nutrient-dense, low-carb, and keto-friendly recipe. Plus, they can easily be adapted to be gluten-free! Who knew comfort food could be so healthy?
- Easy: You only need a few simple ingredients and about 15 minutes! With the easy-to-follow instructions, you’ll be able to prepare lettuce wraps no matter what your cooking experience is.
Easy pork lettuce wraps
Similar to my Asian pork lettuce cups, these pork lettuce wraps are a Chinese-inspired appetizer with the perfect balance of salty, umami, sweet, and spicy flavors.
Tender and juicy pork is flavored with ginger, garlic, sesame, and soy, and iceberg lettuce wraps provide a crispness that contrasts the rich filling. It’s amazing how few ingredients go into this dish because it’s so incredibly flavorful!
Serve pork lettuce wraps as a satisfying dinner for guests, on busy weeknights, or as an appetizer at a party or potluck. Enjoy them as a low-carb meal on their own, or pair them with rice for something a bit more filling. If you’re a fan of bold flavors, you’re going to love these lettuce wraps!
Ingredients & substitutions
- Ground pork: The rich and hearty flavors of ground pork make it a perfect addition to a lettuce wraps recipe. No ground pork available? Use ground chicken, turkey, or beef.
- Ginger: For a sweet and spicy kick! Use ginger paste for a convenient option, or grate a knob of fresh ginger for a more intense flavor.
- Garlic: Provides a savory punch! You will definitely want fresh garlic cloves for the best taste. Garlic powder works in a pinch, but it’s not quite the same.
- Soy sauce: Deepens the flavor of the pork while adding umami-rich notes. If you are sensitive to gluten, use tamari or liquid aminos for a gluten-free option.
- Sesame oil: You can’t beat the toasty and nutty flavor of sesame oil! Try to source 100% pure sesame oil if possible.
- Green onions: For a savory and zesty garnish, I prefer green onions. Chives are the next best option, or you can use cilantro.
- Red chili pepper: Optional, but a touch of red chili pepper adds just the right amount of heat! You can also add crushed red pepper flakes or a dollop of sambal oelek.
- Lettuce: I recommend iceberg lettuce since the leaves are large and slightly curved, which helps keep the fillings in place. You can also use butter lettuce or romaine, but they aren’t quite as crispy.
How to make pork lettuce wraps
- Brown the ground pork: Preheat a large saucepan to medium-high. Brown the pork while simultaneously breaking it apart with a spoon or spatula. This should take about 5 minutes.
- Make the sauce: Whisk the ginger, minced garlic, soy sauce and sesame oil together in a small bowl. Pour the sauce over the pork and continue cooking for a few more minutes on low heat.
- Add the toppings: Using a slotted spoon, transfer the cooked pork into a serving bowl. Add a pop of color and a kick by garnishing it with sliced green onions and chopped red chili peppers.
- Assemble the wraps: Using a knife, cut out the core of the iceberg lettuce and separate the leaves. Serve the leaves on a platter alongside the bowl of cooked pork.
Besides the sliced green onions and red chili pepper, try garnishing your pork lettuce wraps with some of these options:
- Chopped cilantro
- Sliced fresh chilis like jalapeños, serranos, or Thai chilis
- Sambal oelek
- Chili garlic paste
- Roasted and chopped peanuts
- Toasted sesame seeds
- Peanut butter
- Hoisin sauce
The beauty of pork lettuce wraps is that you can enjoy them as a light and refreshing appetizer, or as a main course with a spread of other dishes.
Some of my favorite options include hamachi crudo, Thai beef salad, Asian pork meatballs, beef and broccoli stir-fry, or shrimp soba noodles.
Frequently asked questions
Yes, you can use a different meat instead of pork for this lettuce wraps recipe. The two best options are ground chicken and turkey for a similar flavor, but ground beef also works.
Yes, you can prepare the pork mixture 1-2 days in advance and store it in the fridge. Just follow the reheating instructions the day you’re ready to serve the lettuce boats.
Not every type of lettuce works for lettuce wraps, but the best alternatives to iceberg lettuce include butter lettuce, bib lettuce, or romaine lettuce.
Storage & Reheating
- Fridge: Store any leftover mixture separately from the lettuce in airtight containers. It will last for 3-4 days in the fridge.
- Freezer: The cooled meat mixture can be added to containers and frozen for up to 3 months.
- Thaw: Thaw the pork mixture in the fridge overnight before heating it again.
- Reheating: Heat the filling in a saucepan, stirring occasionally, until warmed through. You can add water or broth if necessary.
- Prep Ahead: You can prepare the pork mixture up to a day in advance and store it in the fridge until you’re ready to serve.
- Spicy: Add Sriracha, red pepper flakes, cayenne, or more red chilis to make it extra spicy.
- More vegetables: You can add shredded carrots, chopped bell peppers, shredded cabbage, mushrooms, water chestnuts, or more chillies.
- Vegetarian: For a vegetarian option, use crumbled tofu or cooked lentils instead of pork.
- Make a bowl: For a heartier meal, try turning these pork lettuce wraps into a bowl served over a bed of rice.
- Don’t overcook the pork: Overcooking pork results in tough and dry meat. Make sure you cook it until the pink has just disappeared.
- Serve immediately: After adding the mixture to the lettuce, serve it immediately to prevent the leaves from wilting.
- Chop evenly: For even assembly, chop all the ingredients to about the same size.
Looking for more pork recipes?
If you enjoyed this pork lettuce wraps recipe, be sure to check out some more of my favorite pork-based dishes like these:
- Air Fryer Asian Pork Meatballs
- Pork Carnitas
- Chebureki with Beef and Pork
- Pork Chops With Tarragon Sauce
- Creamy Pork Chops with Cauliflower Mash
If you try these pork lettuce wraps, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Pork Lettuce Wraps
- 2 pounds ground pork
- 4 tablespoons ginger paste or 2 tablespoons freshly grated ginger
- 4 cloves garlic minced
- 4 tablespoons soy sauce more to taste or tamari for gluten-free
- 1 tablespoon sesame oil
- 4 green onions chopped for garnish
- ½ red chili pepper finely chopped (optional)
- 1 medium head iceberg lettuce for serving (or use butter lettuce or romaine)
- Preheat a large saucepan to medium-high heat. Add pork and brown, breaking apart with a spoon or spatula as it cooks, for about 5 minutes.
- In a small bowl whisk together ginger, minced garlic, soy sauce and sesame oil. Add to the pork once there is no longer any pink in the meat. Cook for 2-3 minutes on low.
- Using a slotted spoon, remove the cooked pork into a serving bowl. Top with chopped green onions and chopped red chili pepper.
- Using a knife, cut out the core of the iceberg lettuce and separate the leaves, add to a platter and serve alongside the pork.
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