Switch it up this summer with these wildly flavorful Crispy Pork Wonton Cups! An easy appetizer recipe ready in 30 minutes or less! Sponsored by Curly’s BBQ.
Crispy Pork Wonton Cups
Summer is almost here, which means…backyard barbecues! Try something new this year with a recipe that will steal the show (and only takes 30 minutes tops!)
These Crispy Pork Belly Wonton Cups are an Asian-inspired twist on barbecue — a tantalizing combination of sweet, spicy, and umami. You won’t be able to eat just one!
But the best part is they are super easy to make, so you can spend more time enjoying the festivities (instead of in the kitchen).
Related: For another unique BBQ appetizer, try our Loaded Barbecue Sweet Potato Donuts!
Pork Wonton Cup Ingredients
- 1 package Curly’s RoadTrip Eats Alabama Style Pulled Pork Belly
- 12 wonton wrappers
- 1 large avocado, diced
- 1 stalk green onion, chopped
- 2 tablespoons Mirin (sweet Japanese cooking wine)
- cooking oil
- salt
For the Sweet Chili Aioli:
- 1 cup mayo
- 1 cup sweet chili sauce
- 1/4 cup lime juice
- zest of 1 lime
(Makes 12 Crispy Pork Belly Wonton Cups)
Free printable copy of this recipe available below the photo step-by-step instructions.
Keep reading for photo step-by-step directions or click here to jump to printable recipe.
How to Make Asian-Inspired BBQ Crispy Pork Wontons
To prepare the wontons:
Preheat oven to 350°F.
Lay one wonton wrapper on a flat surface, then brush each side with oil and sprinkle with salt. Gently press center of wonton wrapper into a muffin tin.
Repeat with the rest of your wonton wrappers, alternating spaces in the muffin tins so that the wrappers do not touch each other. (We used two muffin tins so we could bake all 12 at once, but you could bake in two rounds if you only have one muffin tin.)
Bake for 8 minutes at 350°F. Allow to cool enough to handle safely.
To prepare the crispy pork belly filling:
While your wontons are baking, add 1 package of Curly’s RoadTrip Eats Alabama Style Pulled Pork Belly to a large sauté pan that’s been lightly oiled.
I love Curly’s RoadTrip Eats because they are a huge time-saver. Instead of spending all day preparing barbecue, you can have an amazing dish on the table in a fraction of the time. Curly’s RoadTrip Eats barbecue is available in your grocer’s refrigerated meat case.
Add 2 tablespoons of mirin to your pan with the Curly’s pulled pork belly. The mirin brings extra sweetness and a hint of Asian-inspired flavor.
Cook for 8-10 minutes, stirring occasionally, until meat begins to caramelize and liquid reduces. Set aside.
To prepare the sweet chili aioli:
In a large mixing bowl add 1 cup mayo, 1 cup sweet chili sauce, 1/4 cup lime juice, and zest of 1 lime. Whisk ingredients together until well combined. Keep any leftovers in the fridge for up to a week — this sauce is addicting, so you might want to use it on just about everything!
Put it all together:
Layer about 1 tablespoon pork belly in each baked wonton cup. Top with diced avocado, chopped green onion, and a drizzle of citrus chili aioli. Enjoy!
Be sure to pin this Crispy Pork Wonton Cups recipe on Pinterest:
Grab a free printable copy of this Pork Wonton Cups recipe:
Crispy Pork Wonton Cups
Ingredients
Pork Belly Wonton Ingredients
- 1 package Curly's RoadTrip Eats Alabama Style Pulled Pork Belly
- 12 wonton wrappers
- 1 avocado large
- 1 stalk green onion chopped
- 2 tablespoons Mirin (sweet Japanese cooking wine)
Sweet Chili Aioli Ingredients:
- 1 cup mayo
- 1 cup sweet chili sauce
- 1/4 cup lime juice
- zest of 1 lime
Instructions
To Prepare the Wontons:
- Preheat oven to 350°F.
- Lay one wonton wrapper on a flat surface, then brush each side with oil and sprinkle with salt. Gently press center of wonton wrapper into a muffin tin.
- Repeat with the rest of your wonton wrappers, alternating spaces in the muffin tins so that the wrappers do not touch each other. (We used two muffin tins so we could bake all 12 at once, but you could bake in two rounds if you only have one muffin tin.)
- Bake for 8 minutes at 350°F. Allow to cool enough to handle safely.
To Prepare the Crispy Pork Belly Filling:
- While your wontons are baking, add 1 package of Curly's RoadTrip Eats Alabama Style Pulled Pork Belly to a large sauté pan that's been lightly oiled.
- Add 2 tablespoons of mirin to your pan with the Curly's pulled pork belly. The mirin brings extra sweetness and a hint of Asian-inspired flavor.
- Cook for 8-10 minutes, stirring occasionally, until meat begins to caramelize and liquid reduces. Set aside.
To Prepare the Sweet Chili Aioli
- In a large mixing bowl add 1 cup mayo, 1 cup sweet chili sauce, 1/4 cup lime juice, and zest of 1 lime. Whisk ingredients together until well combined. Keep any leftovers in the fridge for up to a week — this sauce is addicting, so you might want to use it on just about everything!
Put it All Together:
- Layer about 1 tablespoon pork belly in each baked wonton cup. Top with diced avocado, chopped green onion, and a drizzle of citrus chili aioli. Enjoy!
Notes
Nutrition
More of our favorite recipes using Curly’s BBQ
For another twist on barbecue, try our Spicy BBQ Spring Rolls featuring Curly’s Seasoned Brisket Burnt Ends:
Or our crave-worthy Chipotle Chicken Melt:
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Margie says
what can I substitute the curly’s Pork belly ? We don’t have this in NC
Stacey aka the Soccer Mom says
Hi Margie – You could use pulled pork BBQ (look for something not very saucy)