Pork and Peanut Lettuce Cups
with Green Onion Rice
Crispy lettuce wraps are the perfect foil for rice and a savoury pork filling. Crispy shallots and toasted peanuts add loads of crunch and flavour!
The quantities provided above are averages only.
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
¾ cup
Jasmine Rice
1 unit(s)
Iceberg Lettuce Head
113 g
Mushrooms
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains Peanuts May contain Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tsp
Sriracha
(May contain Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium. When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Meanwhile, thinly slice mushrooms.
- Thinly slice green onions, keeping white and green parts separate.
- Remove and discard outer layer of iceberg lettuce. Halve lettuce, then separate 8 (16) leaves from the head. Set aside. (NOTE: Use remaining lettuce for a future creation!)
- In a small bowl, whisk together hoisin sauce and soy sauce mirin blend.
- Reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then pork and mushrooms. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add green onion whites and ginger-garlic puree. Cook for 1 min, stirring often, until fragrant.
- Add sauce mixture. Cook for 1 min, stirring often, until sauce thickens slightly.
- Remove from heat.
- Fluff rice with fork.
- Divide lettuce leaves between plates, then fill with rice and pork mixture.
- Sprinkle peanuts, crispy shallots and remaining green onions over top.
- Drizzle sriracha over top, if desired.