Dinner

Low Carb Asian Lettuce Cups Recipe

Name: Low Carb Asian Lettuce Cups Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 lbs ground pork (or mix with a few different ground meats); 1 medium sweet onion (finely diced); 2 garlic cloves (finely chopped); 1 inch fresh ginger (grated); 1 large avocado (cut into slices); 3 radishes (cut in half and thinly sliced); 1/4 cup fresh green onions (finely chopped); 1/4 cup fresh cilantro leaves; iceberg lettuce (divided into 12 or more cups); 2 tbsp olive oil; 1 tbsp sesame oil; 1/2 cup soy sauce or coconut aminos for WHOLE30 version; 2 tbsp white Miso paste; 3 tbsp miso paste; 1 tsp cumin; 1/2 tbsp sea salt; 1/2 lime (juice); 1/2 lemon (juice); 2 tbsp sesame seeds; 1/2 cup lenaskitchen pickled onions

ByJack Voss October 14, 2025October 14, 2025

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Introduction

These Low Carb Asian Lettuce Cups are a flavorful and healthy meal option packed with savory ground pork and fresh, crunchy toppings. Perfect for a light lunch or dinner, they combine bold Asian-inspired flavors with crisp iceberg lettuce for a satisfying bite.

The image shows several white plates arranged on a white marbled surface, each holding a lettuce wrap with three visible layers: a base of crisp pale green lettuce leaves, a middle layer of cooked brown ground meat mixed with herbs and small pieces of vegetables, and a top layer of vibrant pink pickled onion slices, pale green avocado slices, and thin red-rimmed white radish slices, all sprinkled with light brown sesame seeds. Around the plates, there are small white bowls holding extra pink pickled onions, dark brown sauce, black and white sesame seeds, and bright green chopped vegetables. One silver spoon with some sauce rests on one plate, and a woman’s hand is gently holding one lettuce wrap on a plate. The overall look is fresh, colorful, and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs ground pork (or mix with a few different ground meats)
1 medium sweet onion (finely diced)
2 garlic cloves (finely chopped)
2 tbsp olive oil
1 tsp cumin
1/2 tbsp sea salt
3 tbsp miso paste
1/2 cup soy sauce or coconut aminos (use coconut aminos for WHOLE30 version)
1 tbsp sesame oil
1 inch fresh ginger (grated)
1/2 lime
1/2 lemon
2 tbsp white miso paste
1 large avocado (cut into slices)
3 radishes (cut in half and thinly sliced)
1/4 cup fresh green onions (finely chopped)
1/4 cup fresh cilantro leaves
1/2 cup Lenaskitchen pickled onions
2 tbsp sesame seeds
Iceberg lettuce (divided into 12 or more cups)

Instructions

Step 1: In a small bowl, combine the soy sauce or coconut aminos, sesame oil, grated ginger, lime juice, lemon juice, and 2 tablespoons of white miso paste to make the dipping sauce. Set aside.
Step 2: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and the finely diced sweet onion. Cook until translucent, about 5-7 minutes. Add the chopped garlic and cook for an additional minute.
Step 3: Add the ground pork to the skillet. Cook, breaking up the meat, until no longer pink and browned, about 5-7 minutes.
Step 4: Reduce the heat to medium and stir in the cumin, sea salt, and 3 tablespoons of miso paste. Cook for another 2 minutes to blend the flavors.
Step 5: To serve, spoon the pork mixture into lettuce cups. Top each cup with pickled onions, radishes, avocado slices, green onions, fresh cilantro leaves, and sprinkle with sesame seeds. Serve with the prepared dipping sauce.

Tips & Variations

Swap ground pork with ground chicken or turkey for a lighter version.
Use romaine or butter lettuce if iceberg is unavailable.
Add a drizzle of sriracha or chili garlic sauce for extra heat.
Make the pickled onions ahead of time or substitute with quick-pickled red onions.

Storage

Store leftover pork mixture in an airtight container in the refrigerator for up to 3 days. Keep the lettuce and toppings separate to maintain freshness. Reheat the pork mixture gently on the stovetop or microwave before assembling. Avoid storing assembled cups to prevent sogginess.

How to Serve

A grey frying pan filled with cooked ground meat showing a light brown and slightly greasy texture, topped with a generous pile of chopped fresh green herbs in the center, and a half-cut light green lime resting on top of the herbs. A wooden spatula with a deep reddish-brown color is placed inside the pan, partially covering the herbs and meat. The pan is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the ground pork with crumbled tofu, tempeh, or cooked lentils for a vegetarian version. Adjust seasonings as needed to enhance flavor.

Is this recipe suitable for Whole30?

Yes, by using coconut aminos instead of soy sauce and ensuring all other ingredients comply, this recipe can be adapted to fit Whole30 guidelines.

Jack Voss