These Asian Pork Lettuce Cups deliver a perfect balance of savory, sweet, tangy, and crunchy flavors wrapped in cool, crisp lettuce. They come together quickly in one pan for a fun, interactive meal that feels special any night of the week. The fragrant, umami-rich pork filling and fresh toppings make these Asian Pork Lettuce Cups a total crowd-pleaser.
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Why You’ll Love This Asian Pork Lettuce Cups
- Fresh & Light: Crisp lettuce keeps the meal refreshing without heaviness.
- Perfect Flavor Balance: Savory, sweet, tangy, and spicy in every bite.
- Quick & Easy: Ready in under 30 minutes for busy nights.
- Interactive Fun: Let everyone build their own cups at the table.
Ingredients & Tools
- 1 tbsp neutral oil (like avocado or vegetable)
- 500 g ground pork (not too lean)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 1 can (225 g) water chestnuts, drained and finely chopped
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1-2 tsp sriracha or chili garlic sauce (to taste)
- 1 head butter lettuce or little gem lettuce, leaves separated
- For serving: sliced green onions, toasted sesame seeds, fresh cilantro
Tools: A large skillet or wok, a wooden spoon or spatula, and a small bowl for mixing the sauce.
Notes: The quality of your ingredients really shines here—fresh ginger and garlic make a world of difference, and using full-fat ground pork ensures a juicier, more flavorful filling that won’t dry out.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 22 g |
| Fat: | 18 g |
| Carbs: | 16 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right lettuce. Butter lettuce or little gem are my top picks because their cups are naturally pliable and have a mild, sweet flavor that doesn’t compete with the filling. Iceberg can work for crunch, but it’s more prone to breaking.
- Don’t skip the water chestnuts. They might seem like a small addition, but their unique juicy crunch is a textural game-changer in the soft pork filling. If you can’t find them, jicama is a decent substitute.
- Prep your toppings in advance. Having your green onions sliced, cilantro picked, and sesame seeds toasted before you even start cooking makes the final assembly so much smoother and more enjoyable.
- Get your pan really hot. A properly preheated skillet is key for getting a good sear on the pork without stewing it. You want that beautiful browning for maximum flavor.
How to Make Asian Pork Lettuce Cups
Step 1: Prepare all your ingredients before you start cooking. This is a fast-moving recipe, so having your garlic minced, ginger grated, and vegetables diced and ready to go will make the process seamless. Separate your lettuce leaves, wash them gently, and pat them completely dry with a kitchen towel—you don’t want any water diluting your delicious filling. Arrange them on a large platter for serving.
Step 2: Heat the neutral oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the ground pork. Use your wooden spoon to break it up into small crumbles. Let it cook undisturbed for a minute or two to get some good browning on one side—this builds a deep, savory base flavor. You’ll notice the color changing from pink to a pale, cooked grey.
Step 3: Push the pork to one side of the skillet, reducing the heat to medium if it’s browning too quickly. Add the diced red onion and red bell pepper to the empty space. Sauté them for about 2-3 minutes until they just begin to soften. Now, add the minced garlic and grated ginger right into the veggie area and cook for just 30 seconds until incredibly fragrant—be careful not to burn the garlic.
Step 4: Now, mix everything in the skillet together—the pork, onions, peppers, garlic, and ginger. Add the finely chopped water chestnuts and stir to combine. Let this cook together for another minute so the water chestnuts warm through and their crunch integrates with the rest of the filling.
Step 5: In a small bowl, quickly whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha. Pour this sauce over the pork mixture in the skillet. Stir everything thoroughly to coat, and let it simmer for 1-2 minutes. The sauce will thicken slightly and glaze the pork beautifully. You’re looking for a glossy, cohesive mixture. Taste and adjust seasoning—you might want an extra dash of sriracha for heat.
Step 6: Transfer the finished pork filling to a serving bowl. Scatter the top with your sliced green onions, a generous handful of fresh cilantro leaves, and a sprinkle of toasted sesame seeds. To serve, bring the platter of lettuce cups and the bowl of filling to the table and let everyone build their own perfect bundles of joy.
Storage & Freshness Guide
- Fridge: Store filling in an airtight container for up to 3 days.
- Freezer: Freeze filling for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently in a skillet, adding a splash of water if dry.
Serving Suggestions
Complementary Dishes
- Sticky Coconut Rice — The slight sweetness and creamy texture of the rice is a wonderful, comforting counterpoint to the savory, spiced pork.
- Quick-Pickled Cucumber Salad — A sharp, vinegary salad cuts through the richness of the pork and adds another layer of refreshing crunch.
- Steamed Edamame with Sea Salt — It’s a simple, healthy starter that gets everyone nibbling while you put the finishing touches on the main event.
Drinks
- Iced Jasmine Green Tea — Its floral, delicate notes cleanse the palate between bites without overpowering the complex flavors of the lettuce cups.
- A Crisp Lager or Pilsner — The carbonation and clean finish of a light beer is fantastic for cutting through the umami and fat of the pork.
- Ginger Beer Mocktail — The spicy kick of ginger mirrors the ginger in the dish, creating a lovely, non-alcoholic flavor bridge.
Something Sweet
- Mango Sticky Rice — It’s a classic Southeast Asian dessert that continues the theme of sweet and creamy, providing a perfect, satisfying end to the meal.
- Lychee Sorbet — Light, floral, and icy-cold, this sorbet is like a refreshing palate cleanser that feels incredibly elegant.
- Fortune Cookies — It’s a fun, thematic way to finish the meal that both kids and adults will get a kick out of.
Top Mistakes to Avoid
- Overcooking the pork. Since you’re using ground meat, it can go from juicy to dry and grainy surprisingly fast. Once it’s no longer pink and has a nice sear, it’s done. The residual heat will finish it off.
- Using soggy lettuce. If your lettuce leaves aren’t thoroughly dried, the water will make the filling slide out and dilute the sauces, leading to a messy eating experience and muted flavors.
- Burning the garlic and ginger. They cook in less than a minute. If you add them too early with the onions, they’ll turn bitter and acrid, which can ruin the entire dish.
- Skipping the browning step for the pork. It’s tempting to just stir and break up the meat continuously, but letting it sit for a minute to develop a brown crust adds a crucial layer of deep, savory flavor.
Expert Tips
- Tip: Double the filling and freeze half. This pork mixture freezes beautifully for up to three months. Just thaw it overnight in the fridge and reheat gently in a skillet for a nearly-instant meal on a future busy night.
- Tip: Make it a rice bowl. If you’re not in a lettuce-wrap mood, this filling is incredible served over a bowl of steamed jasmine rice with a fried egg on top for the ultimate comfort food situation.
- Tip: Add a crunch topping. For an extra textural element, sprinkle some crushed roasted peanuts or crispy fried shallots over the top right before serving—the added crunch is phenomenal.
- Tip: Prep your lettuce cups like a pro. To make them easier to fill and eat, stack a small lettuce leaf inside a larger one. The double layer provides extra strength so they’re less likely to tear or leak.
FAQs
Can I use a different type of meat?
Absolutely! Ground chicken or turkey work very well here, though they are leaner so be careful not to overcook them. For a plant-based version, crumbled firm tofu or a plant-based ground “meat” are excellent substitutes. Just adjust the cooking time accordingly, as tofu will release water and plant-based meats often cook faster.
How do I stop my lettuce cups from breaking?
The key is choosing the right lettuce and handling it gently. Butter lettuce is naturally more flexible. Always pat the leaves completely dry, and if you’re still having issues, try the double-leaf method: place a smaller, sturdier leaf inside a larger, more delicate one to create a reinforced cup that’s much less likely to tear.
Is there a substitute for hoisin sauce?
If you’re in a pinch, you can make a rough substitute by mixing 2 tablespoons of soy sauce with 1 tablespoon of peanut butter or black bean paste and a teaspoon of maple syrup or honey. It won’t be identical, but it will provide a similar salty-sweet depth that works in the recipe.
Can I make this dish ahead of time?
You can prepare the pork filling up to 2 days in advance and store it, covered, in the refrigerator. Reheat it gently in a skillet, adding a tiny splash of water if it seems dry. However, I highly recommend assembling the lettuce cups fresh, just before serving, to keep the lettuce crisp.
My filling is a bit watery. How can I fix it?
This usually happens if the vegetables release too much liquid. The easiest fix is to let the filling simmer for an extra minute or two over medium heat, stirring frequently, until the excess liquid evaporates. If you’re really in a hurry, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it in to thicken the sauce quickly.
Asian Pork Lettuce Cups
Make delicious Asian Pork Lettuce Cups in under 30 minutes! This easy recipe features savory pork, fresh veggies, and a flavorful sauce. Get the step-by-step guide now!
Ingredients
For the main ingredients:
-
1 tbsp neutral oil (like avocado or vegetable)
-
500 g ground pork (not too lean)
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 small red onion (finely diced)
-
1 red bell pepper (finely diced)
-
1 can water chestnuts (225 g, drained and finely chopped)
-
3 tbsp hoisin sauce
-
2 tbsp soy sauce (or tamari)
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
1-2 tsp sriracha or chili garlic sauce (to taste)
-
1 head butter lettuce or little gem lettuce (leaves separated)
For serving:
-
sliced green onions
-
toasted sesame seeds
-
fresh cilantro
Instructions
-
Prepare all your ingredients before you start cooking. This is a fast-moving recipe, so having your garlic minced, ginger grated, and vegetables diced and ready to go will make the process seamless. Separate your lettuce leaves, wash them gently, and pat them completely dry with a kitchen towel—you don't want any water diluting your delicious filling. Arrange them on a large platter for serving.01
-
Heat the neutral oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the ground pork. Use your wooden spoon to break it up into small crumbles. Let it cook undisturbed for a minute or two to get some good browning on one side—this builds a deep, savory base flavor. You'll notice the color changing from pink to a pale, cooked grey.02
-
Push the pork to one side of the skillet, reducing the heat to medium if it's browning too quickly. Add the diced red onion and red bell pepper to the empty space. Sauté them for about 2-3 minutes until they just begin to soften. Now, add the minced garlic and grated ginger right into the veggie area and cook for just 30 seconds until incredibly fragrant—be careful not to burn the garlic.03
-
Now, mix everything in the skillet together—the pork, onions, peppers, garlic, and ginger. Add the finely chopped water chestnuts and stir to combine. Let this cook together for another minute so the water chestnuts warm through and their crunch integrates with the rest of the filling.04
-
In a small bowl, quickly whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha. Pour this sauce over the pork mixture in the skillet. Stir everything thoroughly to coat, and let it simmer for 1-2 minutes. The sauce will thicken slightly and glaze the pork beautifully. You're looking for a glossy, cohesive mixture. Taste and adjust seasoning—you might want an extra dash of sriracha for heat.05
-
Transfer the finished pork filling to a serving bowl. Scatter the top with your sliced green onions, a generous handful of fresh cilantro leaves, and a sprinkle of toasted sesame seeds. To serve, bring the platter of lettuce cups and the bowl of filling to the table and let everyone build their own perfect bundles of joy.06
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