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Carb Smart Savoury and Spicy Pork Lettuce Wraps
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Carb Smart Savoury and Spicy Pork Lettuce Wraps

Carb Smart Savoury and Spicy Pork Lettuce Wraps

with Pickled Radishes and Cashews

Lettuce wraps are the perfect vessels for delivering maximum flavour. Fast-cooking ground pork is tossed in a gingery, savoury sauce, then paired with tangy pickled radishes and crunchy cashews for the ultimate balanced bite.

Tags:
Spicy
Carb Smart
Allergens:
Peanuts
Cashews/Noix de cajou
Soy
Egg
Mustard
Sulphites
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

½ unit(s)

Iceberg Lettuce Head

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shallot

3 unit(s)

Radish

15 g

Ginger

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Sweet Chili Sauce

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

Sesame Oil

(Contains Sesame)

Not included in your delivery

1 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories680 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate41 g
Sugar29 g
Dietary Fiber5 g
Protein30 g
Cholesterol95 mg
Sodium2050 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium75 mg
Iron4.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Medium Bowl
Measuring Spoons
Peeler
Large Non-Stick Pan

Instructions

Make pickled radishes
1

Before starting, wash and dry all produce. Halve radishes, then thinly slice into half-moons.Add radishes, vinegar, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat.Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Prep
2

Peel, then finely chop shallot.Core, then cut pepper into 1/2-inch pieces.Peel, then mince or grate half the ginger (whole ginger for 4 ppl).

Cook filling and sauce
3

Heat a large non-stick pan over medium-high heat.When the pan is hot, add half the sesame oil, then shallots, peppers and pork. Cook, breaking up pork into smaller pieces, until no pink remains and peppers are tender-crisp, 4-5 min.** Add ginger, oyster sauce, half the sweet chili sauce and 2 tbsp (4 tbsp) water. Cook, stirring often, until ginger is fragrant and sauce thickens slightly, 30 sec to 1 min.

Make creamy sweet chili drizzle
4

Meanwhile, drain pickled radishes over another medium bowl, reserving 1/2 tbsp (1 tbsp) pickling liquid. Discard remaining liquid.Add remaining sweet chili sauce and mayo to the bowl with reserved pickling liquid. Season with salt and pepper, then stir to combine.

Finish and serve
5

Remove and discard outer layer of lettuce. Halve lettuce head, then cut around core. Separate 8 leaves (16 leaves for 4 ppl) from head. (NOTE: Use remaining lettuce for a future creation!)Divide lettuce leaves between plates, then fill with pork-veggie mixture.Top with creamy sweet chili drizzle.Garnish with pickled radishes and cashews.

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