Pork & chilli lettuce cups
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
Instructions
- 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.
3 min - 2
Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.
Nutrition
Per serving
