Sticky pork and pickle lettuce wraps

Sticky pork and pickle lettuce wraps

Fill lettuce leaves with sticky Korean pork, pickled radish and cucumber to make moreish lettuce wraps. Perfect as a light meal or canape. You can freeze the pork, too – try it ladled over rice for a filling dinner.

Sticky pork and pickle lettuce wraps

Recipe by Georgina Hayden, award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, plus marinating

Fill lettuce leaves with sticky Korean pork, pickled radish and cucumber to make moreish lettuce wraps. Perfect as a light meal or canape. You can freeze the pork, too – try it ladled over rice for a filling dinner.

Recipe by Georgina Hayden, award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden

Nutrition: per serving

Calories
172kcals
Fat
18.2g (4.4g saturated)
Protein
21g
Carbohydrates
23.9g (15.4g sugars)
Fibre
1.8g
Salt
2.6g

Ingredients

  • 400g pork mince
  • 4 garlic cloves, grated
  • 3cm piece fresh ginger, grated
  • 1 onion, finely chopped
  • 2 tbsp gochujang
  • 1 tsp chilli flakes
  • 4 tbsp light soy sauce
  • 3 tbsp mirin
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 6 radishes, trimmed
  • ¼ cucumber
  • 2 tbsp rice wine vinegar
  • 2 heads little gem lettuce
  • 2 tbsp honey
  • Toasted sesame seeds to serve
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Method

  1. Put the pork mince in a large mixing bowl and add the garlic, ginger, onion, gochujang, chilli flakes, soy sauce, mirin and sesame oil. Stir everything together, breaking up the mixture with a fork as you go. Cover and leave to marinate in the fridge for at least 1 hour.
  2. Put a large frying pan over a medium heat, then drizzle in the vegetable oil. Spoon in the pork mixture, break it up with a wooden spoon and fry for 8-10 minutes until it starts to brown. At this point, you can cool and freeze it (see Make Ahead).
  3. Meanwhile, finely chop the radishes and cucumber, then put in a bowl with a generous pinch of salt and the rice wine vinegar. (If you’ve frozen the pork, make sure it’s defrosted and reheated before you do this). Mix the pickles together, then leave to one side. Slice the base off each head of little gem, then snap off the leaves. Lay out the lettuce leaves on a serving board.
  4. Drizzle the pork with the honey, then cook for 2 minutes until sticky. Spoon into the prepared lettuce leaves, top with a little of the pickled radish and cucumber, then sprinkle with the toasted sesame seeds to serve.

Nutrition

Calories
172kcals
Fat
18.2g (4.4g saturated)
Protein
21g
Carbohydrates
23.9g (15.4g sugars)
Fibre
1.8g
Salt
2.6g

delicious. tips

  1. To freeze the pork mix, cook to the end of step 2, then cool, cover and freeze for up to 1 month. Defrost, then continue from step 3, frying briefly with a little oil to heat it through thoroughly.

  2. Gochujang is a Korean chilli paste – you’ll find it in large supermarkets (or use another chilli paste, although it won’t taste the same).

Buy ingredients online

Recipe By

Georgina Hayden

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