Asian Pork Lettuce Wraps with Green Goddess Dipping Sauce

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If you are looking for a colorful and nutrient-rich holiday appetizer or to just get something different on the table, try this Asian Pork Lettuce Wrap with a Green Goddess Dipping Sauce.

Asian cooking can be challenging for people who need to live gluten-free since Asian sauces often have gluten added to them.

•   Soy sauce, oyster, hoisin, teriyaki sauces usually have gluten in them. Gluten-free alternatives exist.

•   Imitation Crab meat – wheat is used as a binder and so is not gluten-free.

•   Miso – is often barley or wheat based and so it not gluten-free. You can use rice-based miso paste if required in your recipe.

It is important to read the label of any sauce or packaged item to confirm it is gluten-free.

This recipe uses 5 Spice powder which is a blend of Szechuan peppercorns or black pepper corns, star anise, cloves, cinnamon, fennel seeds. This spice will give you familiar flavour notes found in Asian cooking.

In a season where there is lots of food around, this recipe uses lettuce leaves for serving, which is a nice light (and gluten-free) alternative. You can also enjoy this recipe with a wrap of your choice. Just make sure to heat your wrap slightly to help with the wrap’s pliability.

You can add in a variety of fillers into your lettuce cups and wraps.  Stir fried vegetables, cooked legumes, roasted veggies with raisins and vinaigrette.

5 from 1 reviews
Asian Pork Lettuce Wraps with Green Goddess Dipping Sauce
Prep time
Cook time
Total time
Serves: 6-8
  • 1 pound ground pork
  • 1 tsp Chinese 5 spice powder
  • 1 tbsp grated ginger root
  • 1 garlic clove
  • ½ red onion, diced
  • 2 stalks celery, diced
  • ½ can white cannellini beans
  • 1 can sliced water chestnuts, drained.
  • juice of 1 lime
  • 2 tbsp fish sauce
  • 3 green onions, sliced
  • Dry roasted cashews (optional)
  • Romaine Lettuce
  1. In a large frying pan, brown up ground pork until cooked. Add in Chinese 5 spice powder, ginger root and garlic. Cook 1 minute. Remove from pan onto a plate.
  2. Sautee red onion until softened. Add in celery, cook another 1-2 minutes.
  3. Add back in pork to frying pan. Add in cannellini beans, water chestnuts to heat. Finish off with lime juice, fish sauce, green onions (and cashews if using).
  4. Serve in endive leaves or lettuce leaves with the Green Goddess Dipping Sauce [2].



Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD Nutritionist and Registered Dietitian Calgary, AB.

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