Sticky Chinese BBQ pork lettuce cups

Chinese BBQ Pork lettuce wraps

Sticky Chinese BBQ pork served in lettuce cups with crunchy vegetables is a great, healthy dinner and will have your family licking their plates.
Course Dinner, Healthy, Pork
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6
Author Alida Ryder


for the BBQ sauce

  • 1/3 cup dark brown sugar I used muscavado
  • 1/4 cup honey
  • 1/3 cup hoisin sauce
  • 1/3 cup oyster sauce
  • 1/3 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon Chinese five spice powder
  • 2 teaspoons vegetable oil
  • 1 kg pork neck cut into lengths of around 10cm wide / 1kg pork fillet/tenderloin

for the lettuce wraps

  • baby gem lettuce washed and separated
  • 2 cups cucumber julienned
  • 2 cups carrots julienned
  • 1 cup radish thinly sliced
  • sesame seeds
  • finely chopped chilli optional


  • To make the BBQ pork, combine all the marinade ingredients in a saucepan and bring to a simmer. Allow to cook for 2-3 minutes until the sugar has dissolved then remove from the heat.
  • Pre-heat the oven to 180°c and line a baking tray with foil/parchment paper.
  • Place the pork on the prepared tray and brush with the marinade.
  • Place in the oven and bake for 10-15 minutes. Remove from the oven and generously baste with the marinade.
  • Place back in the oven and repeat this process until the pork is cooked to your liking (approximately 20-30 mins for pork fillet and 30-45 minutes for pork neck). When basting the pork, be generous and almost "press" the marinade onto the pork so it really clings and caramelises nicely).
  • When the pork is cooked to your liking, switch on the grill of your oven and allow the pork to caramelise for 3-5 minutes until the marinade is sticky and dark.
  • Remove from the oven and allow to rest for 10 minutes.
  • Slice the pork and serve in lettuce cups with julienned vegetables, chilli and sesame seeds. Drizzle over extra BBQ sauce if needed.
  • Serve immediately.