Crispy pork lettuce cups recipe
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
- 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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
of the reference intake
- 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.
- 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.
- 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
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