Best Pork Chilli Lettuce Cups Recipes

PORK & CHILLI LETTUCE CUPS

Pork & chilli lettuce cups image

Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months

Provided by Shivi Ramoutar

Time 40m

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 shallot, thinly sliced
1 lemongrass stalk, finely chopped
4 garlic cloves, grated
1 birds-eye chilli, finely chopped
500g pork mince
1 tbsp fish sauce
1 tsp dark brown soft sugar
2 limes, juiced
2 Little Gem lettuces, leaves separated
thinly sliced spring onions, shredded carrots, finely chopped coriander leaves and mint leaves, to serve

Steps:

Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.

Nutrition Facts : Calories 42 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium

SWEET CHILLI PORK IN LETTUCE CUPS

Sweet Chilli Pork in Lettuce Cups image

Make and share this Sweet Chilli Pork in Lettuce Cups recipe from Food.com.

Provided by JustJanS

Categories Pork

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons peanut oil
400 g pork mince
4 garlic cloves, crushed
1/2 cup brown sugar
1/3 cup fish sauce
4 kaffir lime leaves, shredded
1 cup coriander leaves
1/2 cup coarsley chopped roasted unsalted peanuts
2 tablespoons fried shallots, plus extra to serve
1 long red chili, thinly sliced
8 iceberg lettuce leaves
lime wedge, to serve

Steps:

Heat oil in a wok or large frying pan on high. Stir-fry pork and garlic for 4-5 minutes, breaking up lumps with the back of a spoon, until browned.
Add sugar, fish sauce and leaves. Simmer for 3-4 minutes or until thickened slightly.
Add coriander, peanuts, shallots and chilli. Stir-fry for a further 3-4 minutes.
Spoon into lettuce cups. Sprinkle with extra fried shallots. Serve with lime wedges.