with Pickled Cucumber & Crushed Peanuts
Tantalizing Asian flavours of garlic, ssamjang paste and oyster sauce overflow in these crisp cos lettuce cups! Juicy pork mince is browned with a medley of spices before layering crunchy peanuts and veggies, bringing you a bite that packs both unbeatable taste and crunch. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Fresh Chilli
0.5
Rice wine vinegar
0.25 cup
Carrot
1
Cos lettuce
1 head
Pork mince
1 packet
Ssamjang Paste
1 packet
Oyster sauce
1 packet
Sesame oil
1 drizzle
Water
0.25 cup
Roasted peanuts
1 packet
Asian Greens
1 bag
Garlic
2 clove
Brown sugar
1 tsp
• Thinly slice cucumber. In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside.
• Grate the carrot. Roughly chop Asian greens. Finely chop garlic. Trim the end of cos lettuce, then separate the leaves. • Thinly slice fresh chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add Asian greens and carrot and cook until tender, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. Remove from heat, then add ssamjang paste, oyster sauce, the brown sugar, a drizzle of sesame oil and the water. Stir to combine.
• Drain pickled cucumber. Using a rolling pin or base of a saucepan, crush roasted peanuts in their packet (or finely chop if you'd prefer!). • Spoon some garlic and ssamjang pork mince into each lettuce cup. • Top with chilli, pickled cucumber and peanuts to serve. Enjoy!
1916
kJ
Energy (kJ)
25.5
g
Fat
6.5
g
of which saturates
20.5
g
Carbohydrate
13.8
g
of which sugars
9.7
g
Dietary Fibre
33
g
Protein
1176
mg
Sodium
