Sesame-BBQ Pork Lettuce Cups with Peanut-Lime Crema

These vibrant lettuce wraps combine savory sesame-BBQ pork with a creamy peanut-lime sauce for the ultimate flavor explosion. Quick-pickled veggies add crunch while keeping it low-carb. Perfect for busy weeknights when you crave restaurant-quality meals without the hassle.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings (2 lettuce cups each)

Ingredients

• 1 lb ground pork (90% lean)
• 2 tbsp sesame oil
• 3 tbsp sugar-free BBQ sauce
• 1 tbsp rice vinegar
• 2 tsp grated ginger
• 1/2 cup shredded rainbow carrots
• 1/2 cup thinly sliced red cabbage
• 1 tbsp apple cider vinegar
• 8 large butter lettuce leaves
• 1/4 cup natural peanut butter
• Juice of 1 lime + zest
• 2 tbsp coconut aminos
• 1 tsp sriracha
• Toasted sesame seeds & cilantro for garnish

Instructions

1. Make quick-pickled veggies: Combine carrots, cabbage, and apple cider vinegar in a bowl. Set aside.
2. Whisk peanut butter, lime juice/zest, coconut aminos, and sriracha until smooth. Add water if needed for drizzling consistency.
3. Heat sesame oil in skillet over medium-high. Cook pork 5-6 minutes until browned.
4. Add ginger, BBQ sauce, and rice vinegar to pork. Cook 2 minutes until caramelized.
5. Drain pickled veggies, pressing out excess liquid.
6. Assemble lettuce cups: Layer pork, pickled veggies, and drizzle with crema.
7. Garnish with sesame seeds and cilantro.
8. Serve immediately with extra crema on the side.

Chef's Note

For extra crunch, sprinkle with crushed roasted peanuts just before serving. The acidity from the quick-pickling cuts through the rich pork beautifully.

Make-Ahead Tips

Store components separately: cooked pork (3 days), crema (5 days), and undressed veggies (2 days). Assemble just before eating.

Substitutions

Turkey or chicken for pork, almond butter for peanut butter, soy sauce for coconut aminos