This recipe first appeared in New Zealand Woman's Weekly.
Thai-style pork lettuce cups
Nici Wickes' pork lettuce cups recipe is clean, punchy, textural and quick to prepare. This gluten and dairy-free dish is equally suited for fast weeknight meals or a dinner party spread
- 15 mins preparation
- 20 mins cooking
- Makes 8
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Ingredients
- 1/4 cup uncooked jasmine rice (Nici prefers brown)
- 100 gram thin rice noodles or vermicelli
- 2 tablespoon cooking oil
- 400 to 500g pork mince
- 1 tablespoon fish sauce (or ½ tsp salt)
- 1 teaspoon sesame oil
- 4 kaffir lime leaves, stem removed, thinly sliced
- pinch brown sugar
- juice from 1 lime
- 8 to 12 lettuce cups, washed and separated
- 1/2 red onion, diced very fine
- 1/4 cup peanuts, crushed
- 3 tablespoon sesame seeds, toasted
- store-bought chilli jam, to serve
Method
- 1Dry-fry the rice in a pan for 10 minutes until well toasted. Keep the pan moving so the grains toast evenly. Cool, then crush in a mortar and pestle or spice grinder. No need to take it to a powder – roughly crushed is fine.
- 2In a bowl, pour in enough boiling water to cover the noodles. Cover with a tea towel and leave for 10 minutes, then drain and repeat. Drain well.
- 3Heat the oil in a frying pan. Fry the pork, breaking it up with a fork as it cooks. Add the roasted rice, fish sauce, sesame oil, kaffir lime leaves and brown sugar, stirring until the pork is cooked. Transfer to a serving bowl and add the lime juice.
- 4Serve on a large platter or wooden board with piles of lettuce leaves and noodles, along with the pork and small bowls of red onion, nuts, sesame seeds and a jar of chilli jam.
- 5Start building and eat!
Notes
- Roasted rice is a common addition in many Thailand dishes that use chicken or pork mince. It adds a wonderful flavour and acts as a binder. Try it!
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