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Pork & chilli lettuce cups

 


Method 1

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

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.

Method 2

🧺 Ingredients (serves 4)

For the pork filling:

500g pork mince (preferably lean)

1 tbsp vegetable oil or sesame oil

2 garlic cloves, minced

1 small red chilli, finely chopped (adjust to taste)

2 cm piece fresh ginger, grated

2 tbsp soy sauce

1 tbsp fish sauce (optional, but adds depth)

1 tbsp lime juice

1 tbsp sweet chilli sauce or honey

1 tsp rice vinegar (optional)

2 spring onions, sliced

Small handful fresh coriander or Thai basil, chopped

For the lettuce cups:

1 Gem, Cos (Romaine), or iceberg lettuce, leaves separated and washed

1 small carrot, grated or julienned

½ cucumber, cut into matchsticks

Fresh lime wedges, to serve

Optional toppings:

Crushed roasted peanuts or cashews

Extra chilli slices

Drizzle of sriracha or hoisin sauce

👩‍🍳 Method

Prepare the lettuce cups:

Separate the lettuce leaves carefully so they stay whole.

Arrange them on a platter and chill in the fridge to stay crisp.

Cook the pork:

Heat the oil in a large frying pan or wok over medium-high heat.

Add garlic, ginger, and chopped chilli; fry for 30 seconds until fragrant.

Add the pork mince and cook, breaking it up with a spoon, for 5–7 minutes until browned and slightly crispy.

Add the sauce:

Stir in soy sauce, fish sauce, lime juice, sweet chilli sauce, and rice vinegar (if using).

Cook for another 2–3 minutes, allowing the flavors to combine and the sauce to coat the pork.

Stir in the spring onions and coriander, then remove from heat.

Assemble:

Spoon the spicy pork mixture into the chilled lettuce leaves.

Top with carrot, cucumber, peanuts, and a squeeze of lime.

Add extra chilli or sauce if you like it hot!

🌶️ Tips & Variations

Swap pork for chicken, turkey, or tofu mince for a leaner or vegetarian version.

Add finely chopped water chestnuts or red pepper to the pork for crunch.

Serve with sticky jasmine rice or vermicelli noodles for a more filling meal.



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