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Crispy pork lettuce cups recipe

8 ratings

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
Dairy-free

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

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

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

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