Asian Lettuce Wraps with Pork, Napa Cabbage, and Red Bell Pepper
These Asian Lettuce Wraps with Pork, Napa Cabbage, and Red Bell Pepper were really a treat and this recipe is low-carb, gluten-free, and South Beach Diet phase one. Use Lettuce Wraps to find more tasty lettuce wrap dinners like this one.
Tonight for dinner I’m looking forward to eating leftovers from these Asian Lettuce Wraps with Pork, Napa Cabbage, and Red Bell Pepper for the second time, and if you saw how much food accumulates in my fridge you’d realize that means these lettuce wraps are really good! I think flavorful lettuce wraps are really a treat for a low-carb or Phase One dinner and these Asian pork lettuce wraps are delicious and easy to make!
This recipe was adapted from The South Beach Diet Quick and Easy Cookbook, and the recipe was for lettuce rolls, but when I couldn’t get the lettuce to roll up very well I switched gears and decided to make them lettuce wraps. If you like the idea of lettuce cups or lettuce wraps for a healthy meal without many carbs there are some other good ideas after the recipe.
You may be wondering just what’s the difference between a lettuce wrap and a lettuce cup. Here’s my take on that. If the lettuce leaves are large enough that you can wrap them all the way around the filling, that’s what I’d call a lettuce wrap. On the other hand, if you’re using smaller lettuce leaves that you just fill, cup in your hand, and eat without folding them over, I’d call that a lettuce cup. Whichever way you eat these they’ll be delicious I promise.
I changed the dressing mixture from the original recipe and also made more dressing, ending up with a mixture of fish sauce, rice vinegar, ginger puree, garlic puree, sesame oil, and red pepper flakes. Thinly slice 2-3 cups of Napa cabbage (a bit less than half a head.) Cut up one red bell pepper into thin strips. Toss the shredded Napa cabbage and red pepper strips together in a bowl.
Break apart the lettuce into leaves, wash, and spin dry (or dry with paper towels.) I used Boston lettuce, but I think Romaine or Iceberg lettuce are also good for lettuce wraps if you want something that’s less expensive. To get pork cutlets, I used those thick pork chops from Costco, cut them in half crosswise, and then pounded the halves until they were thin. (Next time I’d pound a bit more enthusiastically and make them even thinner.)
Heat the peanut or canola oil in a heavy frying pan, then cook the pork cutlets until both sides are lightly brown, about 2-3 minutes per side. Cut the pork into thin strips. (Next time I’d cut some of those wider strips in half again; I’ve been doing that when I reheat the leftovers.) Toss the cooked pork strips with about 2 T of the dressing. Toss the shredded Napa cabbage and red pepper strip mixture with another 2 T of the dressing. To assemble the Asian Lettuce Wraps with Pork put about 6-8 strips of pork and top with a small handful of the Napa cabbage and red pepper mixture. I like to add a teaspoon of extra dressing on top. Fold over or cup in your hand and eat!
More Tasty Recipes for Lettuce Wraps:
The BEST Slow Cooker or Instant Pot Lettuce Wraps ~ Slow Cooker or Pressure Cooker
15+ Low-Carb and Keto Wraps with Lettuce, Collards, and Cabbage ~ Kalyn’s Kitchen
The BEST Instant Pot Lettuce Wraps ~ Slow Cooker or Pressure Cooker
Asian Lettuce Wraps with Pork, Napa Cabbage, and Red Bell Pepper
These Asian Lettuce Wraps Pork, Napa Cabbage, and Red Bell Pepper are so colorful and really a treat.
- 3 T Fish Sauce (See notes.)
- 3 T rice vinegar (not seasoned rice vinegar which contains sugar)
- 2 tsp. garlic puree or finely minced fresh garlic
- 2 tsp. ginger puree or finely minced fresh ginger
- 1 tsp. Asian sesame oil
- pinch red pepper flakes
- 1 lb. pork cutlets (I used two large pork loin chops, cut in half crosswise and pounded thin)
- salt and fresh ground black pepper, to season pork before cooking
- 1 T peanut or canola oil (or other oil of your choice)
- 2-3 cups shredded Napa cabbage (less than half a head, sliced thin)
- 1 red bell pepper, cut into thin strips
- 8 leaves Boston, Iceberg, or Romaine lettuce, washed and dried
- In a small bowl whisk together the fish sauce, rice vinegar, garlic puree, ginger puree, sesame oil, and red pepper flakes.
- Set dressing aside.
- Thinly slice the napa cabbage and cut the red bell pepper into strips.
- Put napa cabbage and bell pepper strips into a bowl and toss together.
- Wash lettuce and spin dry or dry with paper towels.
- Cut pork chops in half to make thin cutlets, then pound with a meat mallet (or something heavy) until the pork is about 1/4 inch thick. (Next time I would pound mine a bit thinner than the photos.)
- Season pork with salt and fresh ground black pepper on both sides.
- Heat oil in heavy frying pan and cook pork cutlets until lightly browned on both sides, about 2-3 minutes per side.
- Cut the cooked pork into thin strips and toss with about 2 T of the dressing mixture.
- Toss the napa cabbage and red pepper mixture with 2 T of the dressing mixture.
- Then assemble lettuce wraps or cups by putting 6-8 strips of pork in each lettuce leaf, topped with a small handful of the napa cabbage and bell pepper mixture.
- I like to add about a teaspoon of extra dressing on top.
- Fold over or cup in your hand and enjoy!
- If you’re not going to eat all the lettuce wraps at once, toss the cooked pork with dressing but only add dressing to as much of the napa cabbage/bell pepper mixture as you’re going to use.
- Refrigerate ingredients separately.
- I reheated the pork strips when I ate the leftovers, but it’s not essential.
This recipe adapted from The South Beach Diet Quick and Easy Cookbook.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in these Asian Lettuce Wraps with Pork is a low-glycemic ingredient, making these lettuce wraps a great choice low-carb or Keto diet or for any phase of the South Beach Diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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