Thai · Dinner
Thai Spiced Pork in Lettuce Wraps (Keto)
Ground pork stir-fried with garlic, ginger, chili, fish sauce and lime, piled into crisp lettuce cups and topped with peanuts and mint. This keto version skips rice and sugar, keeping the pork rich, savoury and lightly caramelized. Served warm against cool, crisp leaves.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
478Calories
28.9gProtein
35.6gFat
9.8gCarbs
3.2gSugar
3.1gFiber
1120mgSodium
124mgChol
9.8gSat Fat
720mgPotassium
75mgCalcium
2.6mgIron
0.9mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Mince the garlic, slice the shallot, chop the scallion, mint, cilantro and peanuts. Wash and separate the lettuce leaves into cups on a plate.
2
Heat the avocado oil in a skillet over medium-high heat. Add the ground pork, breaking it into small crumbles with a spatula; cook 5–6 minutes until no pink remains and edges are golden.
3
Push the pork to one side, add the minced garlic and chili flakes to the cleared space. Cook over medium heat 30 seconds until the raw garlic smell fades, then stir everything together.
4
Remove the skillet from the heat and stir in the fish sauce, lime juice, and sliced shallot. The mixture should smell sharply tangy and glisten slightly from the sauce.
5
Spoon the warm pork mixture into the lettuce cups, dividing evenly. Scatter the chopped mint, cilantro, scallion and peanuts over the top.
6
Plate
Arrange the filled lettuce wraps on a plate with the lime wedge alongside for squeezing just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried chili flakes
- 2 tbsp2 tbsp avocado oil
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp scallion
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp fresh cilantro
- 2 tbsp2 tbsp roasted peanuts
- 88 large butter lettuce leaves (about 60g)
- 22 lime wedge, for serving
