Sticky pork and pickle lettuce wraps
- Published: 9 Feb 23
- Updated: 25 Mar 24
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
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Serves 4 -
Hands-on time 30 min, plus marinating
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
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.
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).