Ground pork lettuce wraps are light, flavorful, and a little bit fun to eat. They’re packed with savory, garlicky goodness, a hint of sweetness, and a little kick of spice—all wrapped up in crisp, refreshing lettuce leaves. Perfect for a quick dinner or a crowd-pleasing appetizer, this dish delivers bold Asian-inspired flavors without a lot of fuss.
Asian food is known for its bold flavors, but it can sometimes feel a little heavy with all the rice, noodles, and fried meats. This recipe flips the script, delivering all the classic flavors you love—garlic, ginger, soy sauce, and sesame oil—without weighing you down. The lean pork is cooked to perfection, soaking up every bit of savory goodness, while the crisp lettuce adds a refreshing contrast. The result is a dish that’s just as satisfying as your favorite takeout but light, fresh, and incredibly easy to make.
Whether you're looking for a quick weeknight dinner, a healthy lunch, or a fun party appetizer, these wraps fit the bill. The pork mixture comes together in minutes, and all you have to do is scoop it into lettuce leaves and enjoy. They’re packed with flavor, have just the right amount of crunch, and can easily be customized with toppings like chopped peanuts or water chestnuts.
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Ingredients
- Ground Pork – Look for lean ground pork for the best balance of flavor and texture. You can also use ground turkey, ground chicken or ground beef.
- Sesame Oil – Choose toasted sesame oil for a rich, nutty flavor.
- Garlic – Use fresh garlic for the best flavor. Mince it finely to distribute the taste evenly.
- Ginger – Fresh ginger adds a warm, slightly spicy kick. Grate it finely or use a garlic press for convenience.
- Soy Sauce – Opt for low-sodium soy sauce to control the saltiness of the dish. Tamari is a good gluten-free alternative.
- Hoisin Sauce – This adds a touch of sweetness and depth. Look for a brand with natural ingredients for the best flavor.
- Red Pepper Flakes – Optional, but great for a little heat. Adjust to your spice preference.
- Carrots – Shred fresh carrots or buy pre-shredded ones for convenience. Adds a slight crunch and sweetness.
- Lettuce – Butter lettuce or romaine works best. Look for fresh, crisp leaves that are sturdy enough to hold the filling.
- Green Onion – Adds a mild onion flavor and a pop of color. Chop finely for easy sprinkling.
- Sesame Seeds – Toasted sesame seeds add a bit of crunch and extra nuttiness. Lightly toast them in a dry pan for even more flavor.
See recipe card for quantities.
Instructions
- Step 1: Heat sesame oil in a skillet over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant. Add ground pork and cook for 5-6 minutes or until no loner pink, breaking it up with a spoon.
- Step 2: Stir in soy sauce, hoisin sauce, and red pepper flakes. Cook for another 2 minutes, stirring occasionally. Add shredded carrots, mix well, and cook for 3 more minutes or until carrots are softened to your likeness.
- Step 3: Wash and break up lettuce leaves. Pat dry with a paper towel. Spoon the ground pork mixture in the lettuce leaves.
- Step 4: Sprinkle the lettuce wraps with sesame seeds and chopped green onion if desired. Serve with extra soy or hoisin sauce if you wish.
Hint: To avoid soggy wraps, drain the cooked pork mixture to remove excess grease.
Variations/ Substitutions
- Meat - Ground turkey and ground chicken offer a leaner option. You can also use ground beef if you prefer.
- Gluten Free - Substitute the soy sauce and hoisin sauce with tamari sauce and gluten free hoisin to make this recipe gluten free.
- Mixins - You can add more flavor and crunch to this dish by adding water chestnuts, bell pepper, mushrooms and more.
- Spicy - Add extra chili pepper flakes, sriracha or chili oil to add heat.
- Toppings - Top with chopped peanuts or cashews for crunch or add cilantro or thai basil for flavor.
Storage/ Leftovers
Store leftover ground pork in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
The cooked pork mixture can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw in the fridge overnight before reheating.
Top Tips
- Use fresh ingredients for the best flavor.
- Cook the ground pork just until it is no longer pink to keep it juicy and tender. Overcooking can dry it out.
- If your pork has more fat, drain any excess after cooking to prevent soggy wraps.
- If preparing the meat in advance, reheat the pork mixture just before serving so it's warm and flavorful.
- Lettuce can wilt quickly, so add the filling right before serving for the best texture.
- Finish the lettuce wraps by adding chopped peanuts, sesame seeds, or a drizzle of sriracha for extra flavor and crunch.
Serving Suggestions
These Asian ground pork lettuce wraps are delicious on their own, but they pair perfectly with a few simple side dishes to round out the meal. For a little extra heat and creaminess, drizzle them with this Homemade Bang Bang Sauce—it’s a sweet, spicy, and tangy addition that takes the flavor up a notch.
If you're craving something fresh and cool, this Easy Asian Cucumber Salad is a great contrast to the savory pork filling. For a heartier meal, serve the wraps alongside a warm bowl of Thai Coconut Shrimp Soup or enjoy them with a simple summer favorite like Boiled Corn on the Cob with Milk for a fun mix of flavors and textures. No matter how you serve them, these wraps make for a light yet satisfying meal!
FAQ
You can prepare the pork mixture and refrigerate it for up to three days. Reheat the mixture and scoop into lettuce leaves just before serving to avoid soggy wraps.
Butter lettuce is soft and pliable, making it easy to wrap around the filling. Romaine offers more crunch, while iceberg provides a crisp bite but may be harder to fold.
Yes! Ground chicken, turkey, or beef all work well. Just adjust cooking times as needed.
Related
Looking for more easy pork recipes? Try these:
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RECIPE
Asian Pork Lettuce Wraps
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 16 ounces lean ground pork
- 2 tablespoons soy sauce, plus extra for serving
- 1 tablespoon hoisin sauce
- ½ teaspoon red pepper flakes optional
- 1 cup shredded carrots 2.64 oz | 75 g
- 1 small head butter lettuce or romaine lettuce leaves separated
- 1 green onion chopped (for garnish)
- 1 teaspoon sesame seeds for garnish
Instructions
- Heat sesame oil in a skillet over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant. Add ground pork and cook for 5-6 minutes or until no loner pink, breaking it up with a spoon.
- Stir in soy sauce, hoisin sauce, and red pepper flakes. Cook for another 2 minutes, stirring occasionally. Add shredded carrots, mix well, and cook for 3 more minutes or until carrots are softened to your likeness.
- Wash and break up lettuce leaves. Pat dry with a paper towel. Spoon the ground pork mixture in the lettuce leaves.
- Sprinkle the lettuce wraps with sesame seeds and chopped green onion if desired. Serve with extra soy or hoisin sauce if you wish.
Notes
Nutrition
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