Sweet Chilli Pork In Lettuce 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!

STICKY PORK LETTUCE WRAPS

Steps:

• Make the marinade by mixing the soy with the honey, brown sugar, spices and 1 tbsp water. Put the pork in a shallow bowl, pour the marinade over, turning to make sure the steaks are well coated, then leave to marinate for at least 30 mins.
• Mix the carrot with the lime juice and caster sugar. Brush a piece of foil with oil and line the grill pan. Grill the pork steaks (or griddle if you prefer) for 4 mins each side. Keep an eye on them in case the sugar in the marinade starts to blacken. When cooked, cut the pork into strips.
• Put the lettuce leaves out on a board and divide the pork between them. Add some carrot and cucumber, then fold in both ends of the lettuce leaf and roll up from one side to contain the filling. Serve with sweet chilli sauce, if you like.

SWEET CHILLI PORK

Steps:

• Heat oil in large frying pan.
• Add onions, chilli and pork and fry until golden brown, about 5 minutes.
• Add brown sugar, water and fish sauce and bring to the boil.
• Lower heat and simmer for 4 to 5 minutes or until sauce is thick and syrupy, stirring while cooking.
• Sprinkle with coriander and serve with steamed rice.

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.