Pork & chilli lettuce cups
- Preparation and cooking time
- Prep:
- Cook:
- Easy
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Showing items 1 to 3 of 6
- 1 tbsp vegetable oil
- 1 shallotthinly sliced
- 1 lemongrass stalkfinely chopped
- 4 garlic clovesgrated
- 1 birds-eye chillifinely chopped
- 500g pork mince
- 1 tbsp fish sauce
- 1 tsp dark brown soft sugar
- 2 limesjuiced
- 2 Little Gem lettucesleaves separated
- thinly sliced spring onionsshredded carrots, finely chopped coriander leaves and mint leaves, to serve
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.
