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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Ingredients

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

Method

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.