Pork lettuce cups recipe

Name: Pork lettuce cups recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp Vegetable oil; 0.5 Onion, peeled and finely chopped; 2 Garlic cloves, peeled and finely chopped; 1 Red chilli, finely sliced; 500 g (17.6oz) Pork mince; 1 Large carrot, peeled and julienne; 125 g (4.4oz) Baby mushrooms, chopped; 75 g (2.6oz) Water chestnuts, drained and sliced; 2 tbsp Soy sauce; 2 tbsp Oyster sauce; 2 cm piece fresh ginger, peeled and grated; 2 tbsp Rice vinegar; 125 g (4.4oz) Bean Sprouts; 2 tbsp Roughly chopped coriander; 2 tbsp Oyster sauce 2 tbsp rice vinegar; 4 Baby Gem lettuces - outer leaves; 125 g (4.4oz) Bean sprouts; 2 tbsp Roughly chopped coriander; 4 Baby gem lettuces (outer leaves); 6 Spring onions, trimmed & finely sliced; 70 g (2.5oz) Toasted cashew nuts; 70 g (2.5oz) Toasted cashew nuts, roughly chopped; 1 Lime, cut into wedges

Servings: persons

2 tbsp Vegetable oil
0.5 Onion, peeled and finely chopped
2 Garlic cloves, peeled and finely chopped
1 Red chilli, finely sliced
500 g (17.6oz) Pork mince
1 Large carrot, peeled and julienne
125 g (4.4oz) Baby mushrooms, chopped
75 g (2.6oz) Water chestnuts, drained and sliced
2 tbsp Soy sauce
2 tbsp Oyster sauce
2 cm piece fresh ginger, peeled and grated
2 tbsp Rice vinegar
125 g (4.4oz) Bean Sprouts
2 tbsp Roughly chopped coriander
2 tbsp Oyster sauce 2 tbsp rice vinegar
4 Baby Gem lettuces - outer leaves
125 g (4.4oz) Bean sprouts
2 tbsp Roughly chopped coriander
4 Baby gem lettuces (outer leaves)
6 Spring onions, trimmed & finely sliced
70 g (2.5oz) Toasted cashew nuts
70 g (2.5oz) Toasted cashew nuts, roughly chopped
1 Lime, cut into wedges

1
Heat a large frying pan over a medium heat and pour in the oil.
2
Once the oil is hot, add the onion, garlic, ginger and chilli and cook for 2-3 minutes, then add the pork mince and turn up the heat to high.
3
Cook, stirring, for 5-6 minutes, until the pork is browned.
4
Add the carrot, mushrooms and water chestnuts to the pan and cook for a further 2 minutes
5
Add the soy sauce, oyster sauce and rice vinegar and cook for another 2 minutes, or until some of the liquid evaporates.
6
Mix in the bean sprouts and chopped coriander and take the pan off the heat immediately.
7
Place little gem leaves on 4 serving plates to form cups and spoon the pork mixture into them.
8
Sprinkle over the spring onions and toasted cashew nuts.
9
Serve each plate with a lime wedge.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tbsp Vegetable oil, 0.5 Onion, peeled and finely chopped, 2 Garlic cloves, peeled and finely chopped, 1 Red chilli, finely sliced, and more.

Yes, Pork lettuce cups recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!