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Thai pork lettuce cups Recipe

Name: Thai pork lettuce cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 100g basmati rice; 1 tbsp sesame oil; 500g lean pork mince; 1.5cm piece ginger, peeled and grated; 1½ red chillies, ½ deseeded and finely chopped, 1 finely sliced to garnish; 2 garlic cloves, crushed; 1 tsp lemongrass purée; ½ tbsp fish sauce; 1 tbsp clear honey; 1 romaine lettuce, leaves separated; 1 lime, zested then cut into wedges to serve; 15g fresh coriander, roughly chopped; 2 spring onions, finely sliced

Tesco Real Food

This speedy Thai pork recipe is ready in just 30 minutes for an easy, healthy dinner. Crisp lettuce leaves are filled with rice and pork cooked in fresh Thai flavours of fiery ginger, red chilli and lemongrass.

Ingredients

100g basmati rice

1 tbsp sesame oil

500g lean pork mince

1.5cm piece ginger, peeled and grated

1½ red chillies, ½ deseeded and finely chopped, 1 finely sliced to garnish

2 garlic cloves, crushed

1 tsp lemongrass purée

½ tbsp fish sauce

1 tbsp clear honey

1 romaine lettuce, leaves separated

1 lime, zested then cut into wedges to serve

15g fresh coriander, roughly chopped

2 spring onions, finely sliced

Method

Cook the rice to pack instructions. Drain and set aside.

Meanwhile, heat the sesame oil in a large frying pan over a medium-high heat. Add the pork mince and fry for 7-8 mins until starting to brown and caramelise. Stir in the ginger, chilli, garlic and lemongrass purée and continue to cook for 3 mins. Stir in the fish sauce and honey. Remove from the heat and add the cooked rice; mix well.

Lay the salad leaves on a platter and spoon the mince and rice mixture into the lettuce cups. Sprinkle with the chilli, lime zest, coriander and spring onion. Serve with the lime wedges.

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