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Pork & chilli lettuce cups served on a plate

Pork & chilli lettuce cups

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

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
Nutrition: Per serving
NutrientUnit
kcal42
fat3g
saturates1g
carbs1g
sugars0.5g
fibre0g
protein4g
salt0.2g
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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

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.

Goes well with

Recipe from Good Food magazine, November 2021

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