PORK LETTUCE CUPS
Tasty pork and veggies with noodles, roasted peanuts and a sweet chilli soy dressing, all wrapped up in a big lettuce leaf. These pork lettuce cups are a fun and delicious weeknight meal!
If you wouldn’t typically go for meals like this, I encourage you to give these pork lettuce cups a try anyway! I had a few family members turn their noses up when they saw the recipe, but after eating them they were converted! They also taste just as good for lunch the next day 🙂
PORK LETTUCE CUPS
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!
Ingredients
PORK
- 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
TO SERVE
- 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
CHILLI SOY DRESSING
- 2 Tbsp soy sauce
- 1 1/2 Tbsp sweet chilli sauce
- 1/2 Tbsp white vinegar
Instructions
COOK PORK
Heat 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 NOODLES
Place noodles in a heatproof bowl and pour over chicken stock dissolved in boiling water. Leave to sit for 5 minutes, then drain.
MAKE DRESSING
Whisk together soy sauce, sweet chilli and vinegar.
ASSEMBLE
Fill 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!
Recipe Notes
WINE MATCH: A Sauvignon Blanc will pair well. Try one with ripe fruit notes.
GLUTEN FREE OPTION: Make sure you use gluten free chicken stock powder. Ensure your fish sauce and soy sauce are gluten free. Replace Singapore noodles with rice noodles (i.e. vermicelli – check packet to ensure gluten free and follow cooking instructions). Make sure peanuts are not at risk of containing gluten.
INGREDIENT SWAP: You can use chicken mince instead of pork mince. If you really don’t like fish sauce, use soy sauce instead.
STORING AND REHEATING: Package pork mixture and noodles together. Reheat, then assemble with remaining ingredients.
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2 Comments
Recommend trying this recipe. I was very doubtful about it when I looked at it but the flavours are so nice and we enjoyed it just as much the next day for lunch. Another great recipe and so pleased I gave it a go.
Thank you, really glad that you enjoyed it! 🙂