BBQ Asian Pork Lettuce Wraps
Ingredients
Sticky Sauce
-
¼
cup
smooth almond butter or nut/seed butter
-
¼
cup
rice wine or rice wine vinegar
-
½
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)
-
½
Tablespoon
freshly minced ginger
-
1
teaspoon
minced garlic
For the Pot or Pan
-
1 ¼ to 1 ½
pounds
boneless pork loin country-style ribs
-
2
Tablespoons
refined avocado oil or light olive oil
-
¼ to ½
cup
water or vegetable broth
For Serving
-
6 to 8
leaves
Boston bib lettuce
-
to taste
shredded cabbage
-
to taste
cucumber slices
-
to taste
fresh chopped cilantro and scallions
-
to taste
lime juice and lime wedges
-
to taste
chopped nuts (optional)
Instructions
- 1. Mix the sauce ingredients together in a bowl and set aside.
- 2. Add oil to the Instant Pot and brown the pork ribs for 2 minutes, then remove them.
- 3. Add water or broth to the pot and scrape the bottom to prevent burning, then whisk in the sauce.
- 4. Return the ribs to the pot, coat them in the sauce, lock the lid, and cook on high pressure for 15 minutes.
- 5. Allow a natural release for 10 minutes, then quick release any remaining pressure.
- 6. Remove the pork, let it rest for 5 minutes, then slice.
- 7. Assemble the wraps by placing sliced pork in lettuce leaves and adding toppings as desired.
Nutrition Facts (estimated)
Servings
6 to 8 wraps
Calories
223
Total fat
11.7g
Total carbohydrates
6.7g
Total protein
22.5g
Sodium
434.8mg
Cholesterol
71.9mg
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