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Thai pork lettuce cups recipe

Thai pork lettuce cups recipe

27 ratings

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. The secret is to keep frying the pork until it just starts to caramelise and crisp up for maximum flavour. See method

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 293 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 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
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 14%
  • Sugars

    4g 4%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 24.8g Protein 29.2g Fibre 1g


  1. Cook the rice to pack instructions. Drain and set aside.
  2. 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.
  3. 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.

See more Pork mince 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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