Thai pork lettuce cups


250g jasmine rice

1 tsp vegetable oil

2 shallots, sliced

1 red chilli, deseeded and finely chopped

2 lemongrass stalks, tough outer leaves removed, sliced

500g pack essential Waitrose British Pork Mince

Juice of 2 limes

1 tbsp fish sauce

1/2 tsp caster sugar

25g pack Cooks’ Ingredients Mint, shredded

2 little gem lettuces, leaves separated


1. Toast 1 tbsp of the rice in a non-stick frying pan for 4-5 minutes until golden brown, then leave to cool. Roughly crush in a pestle and mortar. Cook the remaining rice in a pan of boiling water according to packet instructions.

2. Heat the oil in a wok or large frying pan and stir-fry the shallots, chilli and lemongrass for 1 minute. Add the pork and stir-fry for 8-10 minutes, until lightly browned and completely cooked through. 

3. In a bowl, mix together the lime juice, fish sauce, sugar and 1 tbsp water. Stir into the pork, continuing to cook for 1 minute, then remove from the heat and stir in most of the mint.

4. Separate the lettuce leaves and arrange on plates then, using a slotted spoon, divide the pork between the leaves. Scatter over the crushed toasted rice and reserved mint and serve with steamed rice.

  • Preparation time: 10
  • Cooking time: 20
  • Total time: 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,866
Fat 12.1
Saturated Fat 4.5
Carbohydrate 52.9
Sugars 2.3
Protein 30.5
Salt 1.2
Fibre 1

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3 stars

Average user rating Based on 7 ratings

This recipe was first published in Thu Mar 30 10:05:00 BST 2017.