Korean BBQ Lettuce Wraps

I have had a pretty bad culinary week thus far.  Somehow I managed to stab myself with a fork not only in the finger, but also the foot.  I also have spilt almost every liquid I have come into contact with.  BUT this is a new week, and with it comes some culinary luck.  This recipe was the turning stone.  The meat is a new flavor system I created.  The lettuce wrap is the perfect balance between indulgent and freshness.  It is a well composed dish that is sure to make you just as happy as me.  I also look forward to eating the pork in several different ways in the coming week! Try this recipe and eat happy all week long!


  • 4 country style bone in pork ribs
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon molasses
  • 4 garlic cloves chopped
  • 2 tbsp sesame oil
  • 2 teaspoons oyster sauce
  • 1 dash hot sauce
  • 1 pinch lemon zest
  • oil
  • flour
  • Lettuce (romaine or big leaf lettuce)
  • Carrot slaw: carrots, 1/2 teaspoon mayo, 1/2 teaspoon rice wine vinegar, 1/2 teaspoon honey, sesame seeds, pinch red pepper flakes
  • Cooked quinoa

How to:

  1. Heat up a tablespoon of oil in a pan. Quickly dread the pork ribs in a light coating of flour.
  2. Once the oil is hot, cook the pork ribs in a pan, getting a light golden crust on each side.
  3. In the crock pot mix the soy sauce, honey, molasses, garlic, sesame oil, oyster sauce, hot sauce, and lemon zest.
  4. Lay in the pork ribs, and the oil in the pan.
  5. Cook on low heat for 8 hours, until the meat pulls from the bone
  6. Once the meat cooked, create the lettuce wrap.
  7. Clean the lettuce, then put in a bit of quinoa, meat, and then a few slices of carrot slaw.  Its perfect and healthy bites.
  8. The meat is the shining star of this dish and is extremely versatile, so try it in more ways then one!


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