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Sticky pork and pickle lettuce wraps Recipe

Sticky pork and pickle lettuce wraps recipe
delicious. magazine

Fill lettuce leaves with sticky Korean pork, pickled radish and cucumber to make moreish lettuce wraps. Perfect as a light meal or canape. You can freeze the pork, too – try it ladled over rice for a filling dinner. Recipe by Georgina Hayden, award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden


400g pork mince
4 garlic cloves, grated
3cm piece fresh ginger, grated
1 onion, finely chopped
2 tbsp gochujang
1 tsp chilli flakes
4 tbsp light soy sauce
3 tbsp mirin
1 tbsp sesame oil
2 tbsp vegetable oil
6 radishes, trimmed
¼ cucumber
2 tbsp rice wine vinegar
2 heads little gem lettuce
2 tbsp honey
Toasted sesame seeds to serve


Put the pork mince in a large mixing bowl and add the garlic, ginger, onion, gochujang, chilli flakes, soy sauce, mirin and sesame oil. Stir everything together, breaking up the mixture with a fork as you go. Cover and leave to marinate in the fridge for at least 1 hour.
Put a large frying pan over a medium heat, then drizzle in the vegetable oil. Spoon in the pork mixture, break it up with a wooden spoon and fry for 8-10 minutes until it starts to brown. At this point, you can cool and freeze it (see Make Ahead).
Meanwhile, finely chop the radishes and cucumber, then put in a bowl with a generous pinch of salt and the rice wine vinegar. (If you’ve frozen the pork, make sure it’s defrosted and reheated before you do this). Mix the pickles together, then leave to one side. Slice the base off each head of little gem, then snap off the leaves. Lay out the lettuce leaves on a serving board.
Drizzle the pork with the honey, then cook for 2 minutes until sticky. Spoon into the prepared lettuce leaves, top with a little of the pickled radish and cucumber, then sprinkle with the toasted sesame seeds to serve.

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