Thai Pork Lettuce Cups Recipe


This speedy Thai pork recipe is ready in just 30 minutes for an easy, healthy dinner. Crisp lettuce leaves are filled with rice and pork cooked in fresh Thai flavours of fiery ginger, red chilli and lemongrass. The secret is to keep frying the pork until it just starts to caramelise and crisp up for maximum flavour.


Serves 4 - 20 mins to prepare and 10 mins to cook - 293 calories / serving



Ingredients

100g basmati rice
1 tbsp sesame oil
500g lean pork mince
1.5cm piece ginger, peeled and grated
1½ red chillies, ½ deseeded and finely chopped, 1 finely sliced to garnish
2 garlic cloves, crushed
1 tsp lemongrass purée
½ tbsp fish sauce
1 tbsp clear honey
1 romaine lettuce, leaves separated
1 lime, zested then cut into wedges to serve
15g fresh coriander, roughly chopped
2 spring onions, finely sliced

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Cook the rice to pack instructions. Drain and set aside.

Meanwhile, heat the sesame oil in a large frying pan over a medium-high heat. Add the pork mince and fry for 7-8 mins until starting to brown and caramelise. Stir in the ginger, chilli, garlic and lemongrass purée and continue to 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 chilli, lime zest, coriander and spring onion. Serve with the lime wedges.
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