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Pork & chilli lettuce cups

Pork & chilli lettuce cups served on a plate

Pork & chilli lettuce cups

Name: Pork & chilli lettuce cups
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 tbsp vegetable oil; 1 shallot thinly sliced; 1 lemongrass stalk finely chopped; 4 garlic cloves grated; 1 birds-eye chilli finely chopped; 500g pork mince; 1 tbsp fish sauce; 1 tsp dark brown soft sugar; 2 limes juiced; 2 Little Gem lettuces leaves separated; thinly sliced spring onions shredded carrots, finely chopped coriander leaves and mint leaves, to serve

Shivi Ramoutar

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Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 3.5 out of 5.9 ratingsRate

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Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months

Freezable (pork mince only)

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 shallot

thinly sliced
1 lemongrass stalk

finely chopped
4 garlic cloves

grated
1 birds-eye chilli

finely chopped
500g pork mince
1 tbsp fish sauce
1 tsp dark brown soft sugar
2 limes

juiced
2 Little Gem lettuces

leaves separated
thinly sliced spring onions

shredded carrots, finely chopped coriander leaves and mint leaves, to serve

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Nutrition: Per serving

kcal42
fat3g
saturates1g
carbs1g
sugars0.5g
fibre0g
protein4g
salt0.2g

Method

step 1

Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
step 2

Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.

Recipe from Good Food magazine, November 2021

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A star rating of 3.5 out of 5.9 ratings

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