Savoury & Spicy Pork Lettuce Wraps
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Savoury & Spicy Pork Lettuce Wraps

Savoury & Spicy Pork Lettuce Wraps

with Pickled Radishes and Cashews

Lettuce wraps are the perfect vessels for delivering maximum flavour. Succulent pork is tossed in a spicy and 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.

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Pork

1 unit(s)

Iceberg Lettuce Head

1 unit(s)

Sweet Bell Pepper

1 unit(s)


1 unit(s)

Mini Cucumber

30 g


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


(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)


Nutrition Values

Calories670 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate44 g
Sugar29 g
Dietary Fiber6 g
Protein31 g
Cholesterol95 mg
Sodium1830 mg
Trans Fat0.2 g
Potassium1200 mg
Calcium100 mg
Iron4.5 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.


Medium Bowl
Measuring Spoons
Large Non-Stick Pan


  • Halve radishes, then thinly slice into half-moons.
  • Add 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 salt dissolves, 1-2 min.
  • Remove from heat.
  • Transfer radishes, including liquid, to a medium bowl. Place in the fridge to cool.
  • Heat a large non-stick pan over medium heat.
  • When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Remove from heat.
  • Transfer cashews to a plate.
  • Peel, then finely chop shallot.
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then mince or grate half the ginger (use all for 4 ppl).
  • Remove and discard outer layer of iceberg lettuce. Halve lettuce, then separate 8 leaves from the head. Set aside. (NOTE: Use remaining lettuce for a future creation!)

  • Reheat the same pan (from step 2) over medium-high.
  • While the pan heats, add ginger, oyster sauce, half the sweet chili sauce and 2 tbsp (4 tbsp) water in a small bowl. Season with pepper, then whisk to combine.
  • When the pan is hot, add half the sesame oil, then peppers. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Season with salt and pepper.
  • Transfer peppers to a plate.
  • Add remaining sesame oil to the same pan, then shallots and pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat. Add prepared sauce mixture (from step 2). Cook, stirring often, until ginger is fragrant and sauce thickens slightly, 1-2 min.
  • Meanwhile, drain pickled radishes over another medium bowl, reserving liquid.
  • Add remaining sweet chili sauce and mayo to the bowl with pickling liquid. Season with salt and pepper, then stir to combine.
  • Divide lettuce leaves between plates, then fill with pork mixture. Top with peppers.
  • Drizzle with creamy sweet chili sauce
  • Garnish with pickled radishes and cashews over top.