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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit(s)
Iceberg Lettuce Head
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shallot
3 unit(s)
Radish
30 g
Ginger
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Seasoned 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*
Nutrition Values
Utensils
Instructions
- 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.
- 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).
- 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.
- 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.
- 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.
If you've opted to get pork, cook it in the same way the recipe instructs you to cook the chicken.**