Thai · Lunch
Thai Spiced Pork in Lettuce Wraps (Low-Calorie)
Ground pork stir-fried with garlic, chili and fish sauce, tossed with lime juice, toasted rice powder, mint and cilantro in a larb-style filling, then piled into crisp lettuce cups. Lean pork and minimal oil keep it light while chili and herbs carry the classic Thai savoury-sour-spicy balance.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
319Calories
26.1gProtein
16.3gFat
16.2gCarbs
4.8gSugar
2.1gFiber
712mgSodium
93mgChol
5.5gSat Fat
610mgPotassium
58mgCalcium
2.6mgIron
0.8mcgVitamin B12
18mgVitamin C
low-calorie
low-carb
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Mince garlic, slice shallot, chop cilantro, mint and scallion. Toast jasmine rice in dry skillet over medium heat 3 minutes, stirring until deep golden, then grind to powder.
2
Sauté
Heat vegetable oil in small skillet over medium-high heat, add garlic and cook 30 seconds until pale gold. Add ground pork, breaking it up, and cook 4–5 minutes until no pink remains.
3
Finish
Remove from heat. Stir in fish sauce, lime juice, sugar and chili flakes, then fold in rice powder, shallot, cilantro, mint and scallion until evenly coated.
4
Plate
Separate lettuce leaves into cups, spoon warm pork mixture into centre of each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean ground pork
- 4 tsp4 tsp fish sauce
- 3 tbsp3 tbsp lime juice
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried chili flakes
- 4 tbsp4 tbsp jasmine rice
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint leaves
- 4 tbsp4 tbsp scallion
- 88 large lettuce leaves
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sugar
