Crispy pork lettuce cups

Crispy pork lettuce cups recipe

1 rating

Replace buns with lettuce cups in this classic pork recipe for a tasty twist. Flavoured with Chinese spices and vibrant spring onions, this takeaway-inspired dish is a real winner. For a veggie option, swap the pork for sliced aubergine then marinate and griddle in the same way. See method

  • Serves 6
  • 10 mins to prepare and 10 mins to cook, plus marinating
  • 213 calories / serving
  • Healthy

Ingredients

  • 450g pork fillet, fat and sinew trimmed
  • 3 spring onions, finely sliced
  • 2 tbsp sesame seeds, toasted
  • 3-4 Little Gem lettuces, leaves separated
  • 1 cucumber, cut into matchsticks
  • 90g hoisin dipping sauce

For the marinade

  • 2 tsp Chinese five-spice
  • 2 tbsp teriyaki sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil

Each serving contains

  • Energy

    890kj
    213kcal
    11%
  • Fat

    11g 15%
  • Saturates

    3g 13%
  • Sugars

    9g 10%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 10.7g Protein 18.9g Fibre 1.2g

Method

  1. Mix the marinade ingredients with some black pepper. Halve the pork fillet widthways, then halve each piece lengthways so you end up with 4 long fillets. Sandwich each between 2 sheets of clingfilm and bash with a rolling pin until 1cm thick all over. Put in a shallow dish, pour over the marinade and toss to coat. Cover, then set aside in the fridge for 30 mins, or up to 24 hrs.
  2. Heat a griddle or heavy-bottomed frying pan over a high heat. Fry the pork for 2-2½ mins each side until charred and cooked through. Set aside to rest for 2-3 mins.
  3. Thinly slice the pork and tip into a dish with any juices, then sprinkle over the sliced spring onions and sesame seeds. Toss together, then serve in the lettuce leaves with the cucumber and some hoisin sauce.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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