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Asian Pork In Lettuce Leaves

Diabetic.Foodie's picture
Ingredients
  Garlic 2 Clove (10 gm), finely chopped
  Freshly ground black pepper 1⁄2 Teaspoon
  Lime 1 , juiced and zested
  Chopped coriander 2 Tablespoon
  Groundnut oil/Sunflower oil 1 Tablespoon
  Lean minced pork 225 Gram
  Chopped unsalted peanuts 1 Tablespoon
  Chopped canned bamboo shoots 2 Tablespoon
  Nam pla/Reduced-salt light soy sauce 1 Tablespoon (Thai Fish Sauce)
  Runny honey 1 Teaspoon
  Birds eye chili 1 , finely chopped
  Shallots 2 , thinly sliced
  Oranges 2 Large, segmented
  Chopped mint 2 Tablespoon
  Gem lettuce 2 , separated into leaves
Directions

Heat a large frying pan or wok.
Mix together the garlic, pepper, lime juice and zest and half of the coriander in a bowl.
Add the oil to the pan, tip in the garlic mixture and stir-fry for 30 seconds.
Add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince with a wooden spoon as it cooks.
Add the peanuts, bamboo shoots, fish sauce or soy sauce, honey and chilli to the pork mixture and cook for another 5 minutes or until the liquid has almost completely evaporated, stirring occasionally.
Season to taste.
Place the shallots in a bowl with the orange segments and a heaped teaspoon each of the mint and remaining coriander.
Mix until well combined and pile into the middle of a large plate or platter.
Stir in the remaining mint and coriander into the pork mixture and use to fill the lettuce leaves, arranging them around the orange salad.
Place a little of the orange salad on top of each pork parcel and eat immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pork
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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