Thai pork lettuce cups recipe
- Serves 4
- 20 mins to prepare and 10 mins to cook
- 293 calories/serving
- 100g basmati rice
- 1 tbsp sesame oil
- 500g lean pork mince
- 1.5cm piece ginger, peeled and grated
- 1½ red chilies, ½ deseeded and finely chopped, one finely sliced to garnish
- Two garlic cloves, crushed
- 1 tsp lemongrass purée
- ½ tbsp fish sauce
- 1 tbsp clear honey
- One romaine lettuce leaves separated
- One lime, zested, then cut into wedges to serve
- 15g fresh coriander, roughly chopped
- Two spring onions, finely sliced
- Cook the rice to pack instructions. Drain and set aside.
- Meanwhile, heat the sesame oil in a large frying pan over medium-high heat.
- Add the pork mince and fry for 7-8 mins until starting to brown and caramelize.
- Stir in the ginger, chili, garlic, and lemongrass purée and cook for 3 mins.
- Stir in the fish sauce and honey. Remove from the heat and add the cooked rice; mix well.
- Lay the salad leaves on a platter and spoon the mince and rice mixture into the lettuce cups.
- Sprinkle with the chili, lime zest, coriander, and spring onion. Serve with the lime wedges.
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