Sweet Chilli Pork In Lettuce Cups Recipes

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PORK LETTUCE CUPS



PORK LETTUCE CUPS image

Tasty pork and veggies with noodles, roasted peanuts and a sweet chilli soy dressing, all wrapped up in a big lettuce leaf. A fun and delicious weeknight meal!

Provided by Josie

Number Of Ingredients 20

1 tsp olive oil
2 cloves garlic, crushed
400 g pork mince ((14oz))
1/2 tsp chicken stock powder dissolved in 1/2 cup boiling water
2 Tbsp fish sauce
200 g green beans ((7oz))
1 carrot
2 spring onions
1 small red chilli
1/4 cup loosely packed mint leaves
2 tsp brown sugar
Juice of 1 1/2 limes
350 g Singapore noodles ((12.3oz))
1 tsp chicken stock powder dissolved in 1 cup boiling water
4 large iceberg lettuce leaves
1/3 cup chopped roasted, salted peanuts ((70g))
1/2 lime, cut into wedges
2 Tbsp soy sauce
1 1/2 Tbsp sweet chilli sauce
1/2 Tbsp white vinegar

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



Sticky pork lettuce wraps image

Let people build their own with these sticky pork lettuce wraps - they'll prove a winner with kids. They're perfect for a summer lunch or light dinner

Provided by Lulu Grimes

Categories     Lunch, Main course, Starter, Supper

Time 30m

Number Of Ingredients 13

2 tbsp soy sauce
2 tbsp honey
2 tbsp brown sugar
pinch cinnamon
pinch five-spice powder
4 thin-cut pork loin steaks
1 carrot , sliced into matchsticks
1 lime , juiced
pinch golden caster sugar
1 tbsp rapeseed oil
½ cucumber , cut into matchsticks
16 soft lettuce leaves (we used Butterhead lettuce)
sweet chilli sauce , to serve

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.

Nutrition Facts : Calories 346 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

SWEET CHILLI PORK



Sweet Chilli Pork image

This is from the Easy Thai Cooking recipe book. I always use this recipe to use up leftover roast pork. It has become quite a favourite in our house and is simple to make. I also substitute fresh chilli with bottled chilli to save time and a special shopping trip. Without the coriander it is not quite the same. I also double the sauce ingredients to add more flavour to the rice.

Provided by PetaBot

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons oil
2 onions, thinly sliced
1 red chile, seeded and chopped
500 g lean pork, thinly sliced (or left over pork roast thinly sliced)
1/2 cup brown sugar, lightly packed
1/2 cup water
1 tablespoon fish sauce
fresh coriander, chopped

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.

Nutrition Facts : Calories 371.7, Fat 14, SaturatedFat 3.5, Cholesterol 73.8, Sodium 426.4, Carbohydrate 33.5, Fiber 0.9, Sugar 29.6, Protein 27.7

PORK & CHILLI LETTUCE CUPS



Pork & chilli lettuce cups image

Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months

Provided by Shivi Ramoutar

Categories     Snack, Starter

Time 40m

Number Of Ingredients 11

1 tbsp vegetable oil
1 shallot, thinly sliced
1 lemongrass stalk, finely chopped
4 garlic cloves, grated
1 birds-eye chilli, finely chopped
500g pork mince
1 tbsp fish sauce
1 tsp dark brown soft sugar
2 limes, juiced
2 Little Gem lettuces, leaves separated
thinly sliced spring onions, shredded carrots, finely chopped coriander leaves and mint leaves, to serve

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.

Nutrition Facts : Calories 42 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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