Pork In Lettuce Leaf Cups Recipes

PORK LETTUCE CUPS

Steps:

• COOK PORKHeat olive oil in a frying pan over a medium heat. Add garlic and cook for 30 seconds until starting to brown. Add pork mince, dissolved chicken stock and fish sauce. Simmer for 10 minutes, breaking up the mince, until the pork is cooked through and most of the liquid has evaporated.
• While pork is cooking, dice beans and microwave for 1 1/2 minutes. Grate carrot, and finely slice spring onions, chilli and mint leaves. Add beans, carrot, spring onions, chilli and mint to pork mixture. Dissolve sugar in the lime juice and add this as well. Reduce to a gentle simmer while you prepare the rest of the meal.
• PREPARE NOODLESPlace noodles in a heatproof bowl and pour over chicken stock dissolved in boiling water. Leave to sit for 5 minutes, then drain.
• MAKE DRESSINGWhisk together soy sauce, sweet chilli and vinegar.
• ASSEMBLEFill lettuce leaves with noodles, pork mixture and peanuts. Drizzle over dressing and finish with a squeeze of lime. Wrap up as best as you can and eat with your hands!

PORK IN LETTUCE LEAF CUPS

Steps:

• Heat the oil in a large pan and cook the shallots and garlic for 2 minutes. Add the chilie, pork and five spice and cook for a further 5 minutes. stir in the water chestnuts, fish sauce, soy sauce and honey and warm through gently, stirring until the pork is cooked through. Allow to cool then chill for at least 20 minutes.
• Separate the lettuce leaves and place 12 on a large serving platter. Stir the bean sprouts into the minced pork then spoon into the lettuce leaves. Garnish with coriander leaves and serve.

ASIAN PORK LETTUCE CUPS

Steps:

• In a bowl, whisk the hoisin sauce with the vinegar, ginger and garlic.
• Soak the rice noodles in very hot water until soft, according to package instructions. Cut into smaller pieces for serving.
• Heat the oil in a skillet over medium heat, then add pork chop strips and quickly stir-fry until warmed through. Add the hoisin mixture and toss to coat. Remove from the heat.
• Serve the pork family style in lettuce cups topped with chopped peanuts, mint, cilantro, bean sprouts and Sriracha and the rice noodles on the side.

PORK AND LEMONGRASS MEATBALLS IN LETTUCE CUPS

Steps:

• For meatballs:
• Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.
• For dipping sauce and assembly:
• Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk until sugar dissolves.
• Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.
• Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.

CHINESE MINCED PORK IN LETTUCE CUPS

Steps:

• Cut lettuce ahead of time into cup shapes to have it ready; choose leaves towards the center of the head of lettuce.
• Use kitchen shears to cut any shapes needed, if necessary; set aside to chill.
• Saute pork in a large skillet until it is browned.
• Remove meat from skillet and drain off any fat.
• Add onions to skillet and cook for 5 minutes or until tender, then stir in garlic and ginger.
• Add wine and pork to the skillet and stir until wine reduces.
• Add hoisin, oyster and soy sauces, stirring to mix well.
• Stir in water chestnuts and cilantro and heat through.
• Place on platter and garnish with toasted pine nuts.
• Serve meat with lettuce cups.

CHAR SIU PORK LETTUCE CUPS

Steps:

• Combine first seven ingredients; pour into a large resealable plastic bag. Add pork; turn to coat. Refrigerate overnight., Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using two forks. Skim fat from cooking juices; stir in chicken broth. Thicken if desired. Return pork to slow cooker and heat through. Serve pork in lettuce leaf and garnish with desired toppings.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

PORK & CHILLI LETTUCE CUPS

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
• Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.

THAI GREEN PORK LETTUCE CUPS

Steps:

• Heat the oil in a frying pan and cook the pork for 8-10 mins or until cooked through. Stir in the green curry paste and 2 tbsp water, then cook for 1-2 mins.
• Remove from the heat and stir in the red onion, lime juice, fish sauce and herbs. Spoon the pork into the lettuce leaves and serve with rice, if you like.