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Preparation time: 25 minutes + standing time
Cooking time: 10 minutes
Serves: 8 (makes)
If served as eight portions, provides 199 cals, 15g fat (of which 4g saturates), 9g sugar and 0.3g salt per portion.
Ingredients
For the carrot mixture:
- ½ cup white vinegar
- ¼ cup sugar
- ⅛ tsp salt
- 2 medium carrots, julienned
- ½ medium onion, cut into thin slices
For the filling:
- 1lb (16oz) ground pork
- 1 tbsp minced fresh gingerroot
- 1 garlic clove, minced
- 2 tbsp reduced sodium soy sauce
- 1 tbsp mirin (sweet rice wine)
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp fish sauce (optional)
For the assembly:
- 8 Bibb lettuce leaves
- ½ cucumber, finely chopped
- 1 small sweet red pepper, finely chopped
- 3 green onions, chopped
- ½ cup each coarsely chopped fresh basil, cilantro and mint
- 1 jalapeno pepper, seeded and finely chopped
- ¼ cup salted peanuts, chopped
- Hoisin sauce
- Lime wedges
Method
1. In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.
2. In a large skillet, cook pork, ginger and garlic over medium heat 6 - 8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce.
3. To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
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