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- 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
Each serving contains
- Energy
- 890kJ 213.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 9g
of the Reference intake
Carbohydrate 10.7gProtein 18.9gFibre 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.
