Carb Smart Pork Lettuce Cups
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Carb Smart Pork Lettuce Cups

with peanuts

Tags:
Quick
•Calorie Smart
•Extra spicy
Allergens:
Peanut
•Soya
•Wheat
•Sulphites

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

240 grams

Irish Pork Mince

2 unit(s)

Scallion

20 grams

Peanuts

(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 sachet(s)

Honey

1 sachet(s)

Peanut Butter

(Contains Peanut)

1 unit(s)

Carrot

2 sachet(s)

Gochujang Paste

(Contains Soya)

2 unit(s)

Cucumber

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

¼ tsp

Salt

1 tsp

Sugar

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Nutrition Values

Energy (kJ)2099 kJ
Energy (kcal)502 kcal
Fat29.4 g
of which saturates8 g
Carbohydrate27.3 g
of which sugars19.5 g
Dietary Fiber0.9 g
Protein33.9 g
Cholesterol0 mg
Salt6.93 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking Steps

1

Crush the peanuts in the unopened sachet using a pot or rolling pin.

Trim and thinly slice the scallion. Separate the green and white parts. 

Trim the root from the baby gem lettuce, then peel off as many big leaves as you can, so they’re ready to fill with the pork mixture. These are your lettuce ‘cups’. Stop once the leaves are too small to peel off, then thinly slice the baby gem core and set aside for later.

Trim the carrot, then coarsely grate (no need to peel).

2

Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
In a bowl, toss the smashed cucumber with  ¼ tsp salt(per 2p) , apple cider vinegar and 1 tsp sugar (per 2P).
Set aside, continuing to stir occasionally.

3

Place a large pan over medium-high heat (no oil). 
Once the pan is hot, add the pork mince, carrot and white parts of the scallion and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.

Reduce heat to medium, then add soy sauce, honey, peanut butter and 2 tbsp warm water. Season with salt and pepper, then stir to combine.

4

Divide lettuce leaves between plates, then fill with pork mixture. Top with the smashed cucumber.
Sprinkle peanuts and remaining green parts of the scallion over the top.
Drizzle Gochujang over top (as much as you's like).