Thai pork lettuce cups

Name: Thai pork lettuce cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 g jasmine rice; 1 tsp Vegetable oil; 2 shallots, sliced; 1 red chilli, deseeded and finely chopped; 2 lemongrass stalks, tough outer leaves removed, sliced; 500 g essential Waitrose British Pork Mince; 2 Juice of 2 limes; 1 tbsp fish sauce; ½ tsp caster sugar; 25 g Cooks’ Ingredients Mint, shredded; 2 little gem lettuces, leaves separated

Fragrant, aromatic pork encased in crisp lettuce cups and served with fluffy white rice.

4 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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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 essential Waitrose British Pork Mince
2 Juice of 2 limes
1 tbsp fish sauce
½ tsp caster sugar
25g Cooks’ Ingredients Mint, shredded
2 little gem lettuces, leaves separated

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.
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.
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.
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.

Typical values per serving when made using specific products in recipe