We can change the name depending on the calories post addition of SKU
The quantities provided above are averages only.
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)
to taste
Salt
to taste
Pepper
to taste
Oil
¼ tsp
Salt
1 tsp
Sugar
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).
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.
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.
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).