Asian-style Pork Napa Cabbage Wraps

by Asian Recipes At Home

Thinly sliced pork is marinated in an Asian-style marinade, stir-fried and served with napa cabbage leaves to use as wraps. This recipe is delicious and a great low-carb meal option.

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Thinly sliced pork is marinated in an Asian-style marinade, stir-fried and served with napa cabbage leaves to use as wraps.

This is such a great meal to have any time of the year, but especially during summer-time. It’s a light meal but is also hearty at the same time. These wraps are filled with delicious pork, a paper-thin slice or two of garlic, slivered green onions, and topped off with Korean red chili paste (gochujang). You will not be disappointed eating these Asian-style pork cabbage leaves wraps. 

 

Key features and tips

We use napa cabbage leaves for this recipe to use as the vehicle for the wraps. However, you can use leafy green lettuce or even red leafy lettuce. Feel free to use any type of lettuce you prefer to use as the wraps. 

 

We use thinly sliced pork neck meat called, “mokssal”. You can find thin pork slices in the frozen section at most local Korean grocery stores or Asian markets. However, if there isn’t an Asian market near you, any cut of pork can be used for this dish, such as pork shoulder or loin. If you’re cutting the piece of pork meat at home, partially freeze it for about an hour to make it easier to slice thinly.

Thinly sliced pork is marinated in an Asian-style marinade, stir-fried and served with napa cabbage leaves to use as wraps.

What ingredients are needed to make these pork cabbage leaves wraps?

For the marinated pork:

 

For the wraps:

 

 

Let’s make these delicious low-carb wraps

Step 1: Make the marinade & let it marinate overnight

Combine all of the marinade ingredients together in a small bowl to create the marinade. Either use a Ziploc bag or larger sized bowl to combine the pork and marinade mixture together. Cover or seal and let the pork marinate overnight in the refrigerator for 12-24 hours.

 

Step 2: Prep the cabbage leaves & other toppings

We suggest prepping all of the napa cabbage wrap items right before stir-frying the pork. That way as soon as the pork is done you are ready to eat. 

Thinly sliced pork is marinated in an Asian-style marinade, stir-fried and served with napa cabbage leaves to use as wraps.

Step 3: Stir-fry the marinated pork

Place a medium-sized pan on medium-high heat. Add in the oil to the pan. Once the pan is hot, stir fry the marinated pork for about 3-4 minutes. 

Then turn down the heat to low-medium and continue stir-frying for about 15 minutes until all of the liquid has evaporated and the pork is well done (no longer pink).

Place finished pork in a serving bowl or plate. 

 

Step 4: Serve & enjoy

Place your desired combination and amount of meat and toppings in a cabbage leaf. Wrap and enjoy!

Placing toppings onto the napa cabbage wraps with pork.Dipping into the Korean red hot chili paste (gochujang) for the napa cabbage wraps with pork. Napa cabbage wraps with pork ready to eat.

Serving Suggestions

This is a great low-carb meal option eating this just as lettuce wraps. However, you can also serve this with a bowl of freshly steamed rice as well if you’re not watching your carbs. 

We hope you enjoy our Asian-style Pork Napa Cabbage Wraps recipe!
 

Need more healthy recipe ideas?

 

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Thinly sliced pork is marinated in an Asian-style marinade, stir-fried and served with napa cabbage leaves to use as wraps.

Asian-style Pork Napa Cabbage Wraps

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 18 minutes
Additional Time: 12 hours
Total Time: 12 hours 38 minutes

Thinly sliced pork is marinated in an Asian-style marinade, stir-fried and served with napa cabbage leaves to use as wraps.

Ingredients

  • 1 lb sliced pork neck meat, sliced thin 2” long/ ⅛”-¼” thick
  • 1 Tbsp avocado oil

For the Marinade:

Napa Cabbage Prep:

  • 12-14 inner leaves of napa cabbage, cleaned well
  • 4 green onions, cut on the diagonal as thin as possible (like shreds)
  • 6 cloves garlic, sliced as thin as possible
  • 4 long green chili peppers, thinly sliced on diagonal
  • 1 Tbsp gochujang

Instructions

  1. Combine all of the marinade ingredients together in a small bowl to create the marinade. Either use a Ziploc bag or larger sized bowl to combine the pork and marinade mixture together. Cover or seal and let the pork marinate overnight in the refrigerator for 12-24 hours.
  2. We suggest prepping all of the napa cabbage wrap items right before stir-frying the pork. That way as soon as the pork is done you are ready to eat.
  3. Place a medium-sized pan on medium-high heat. Add in the oil to the pan. Once the pan is hot, stir fry the marinated pork for about 3-4 minutes.
  4. Then turn down the heat to low-medium and continue stir-frying for about 15 minutes until all of the liquid has evaporated and the pork is well done (no longer pink).
  5. Place finished pork in a serving bowl or plate.
  6. For serving: Place your desired combination and amount of meat and toppings in a cabbage leaf. Wrap and enjoy!



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