Asian Pork In Lettuce Leaves Recipe

Summary

Preparation Time30 MinCooking Time25 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Garlic2 Clove (10 gm), finely chopped
 Freshly ground black pepper1⁄2 Teaspoon
 Lime1 , juiced and zested
 Chopped coriander2 Tablespoon
 Groundnut oil/Sunflower oil1 Tablespoon
 Lean minced pork225 Gram
 Chopped unsalted peanuts1 Tablespoon
 Chopped canned bamboo shoots2 Tablespoon
 Nam pla/Reduced-salt light soy sauce1 Tablespoon (Thai Fish Sauce)
 Runny honey1 Teaspoon
 Birds eye chili1 , finely chopped
 Shallots2 , thinly sliced
 Oranges2 Large, segmented
 Chopped mint2 Tablespoon
 Gem lettuce2 , separated into leaves

Directions

Heat a large frying pan or wok.
Mix together the garlic, pepper, lime juice and zest and half of the coriander in a bowl.
Add the oil to the pan, tip in the garlic mixture and stir-fry for 30 seconds.
Add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince with a wooden spoon as it cooks.
Add the peanuts, bamboo shoots, fish sauce or soy sauce, honey and chilli to the pork mixture and cook for another 5 minutes or until the liquid has almost completely evaporated, stirring occasionally.
Season to taste.
Place the shallots in a bowl with the orange segments and a heaped teaspoon each of the mint and remaining coriander.
Mix until well combined and pile into the middle of a large plate or platter.
Stir in the remaining mint and coriander into the pork mixture and use to fill the lettuce leaves, arranging them around the orange salad.
Place a little of the orange salad on top of each pork parcel and eat immediately.
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