Asian Pork In Lettuce Leaves Recipe


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


 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


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.