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    Thai pork lettuce cups

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    Thai pork lettuce cups

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

    Serves: 4


    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.

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