Finger food at its best – lettuce leaves filled with a Chinese-style pork and mushroom mixture the whole family will love. This recipe is a mouthwatering leftovers idea from our harissa-glazed pork with jeweled bulgur wheat and quinoa dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
- Toast the cashew nuts in a small, heavy-based pan, over a medium heat, until golden, moving them around in the pan often so they brown evenly. Set aside.
- Heat the groundnut oil in a large non-stick pan and fry the pepper, mushrooms and onions slowly until they turn soft.
- Add the finely minced pork and crushed chillies to the vegetables and mix well. Add the soy sauce and vinegar and mix together.
- Cook for a few more minutes, until the pork is heated right through. Spoon the mixture into the lettuce leaves and top with the cashew nuts to serve.
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Please note that 150g (5oz) pork is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.