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Asian Pork Salad in Lettuce Cups

35 mins

½ cup (200g) white long grain rice

500g lean pork mince

½ cup (125mL) chicken stock

230g can water chestnuts, drained and chopped

2 tbsp chopped coriander

2 tbsp chopped mint

3 green onions (shallots), chopped

1 carrot, peeled and grated

1 cucumber, diced

¼ cup (60mL) fish sauce

2 tbsp lime juice

1 tbsp brown sugar

100g bean sprouts

6 iceberg lettuce leaves

Step by step
  • 20 mins
  • 15 mins
  • 35 mins
    Time total
  • Instructions

    1. Cook rice according to packet directions. Drain.
    2. Meanwhile, heat a non-stick frying pan over medium heat. Add pork and stock; cook for 10 minutes or until pork is tender. Remove from heat. Transfer to a medium bowl with rice, water chestnuts, coriander, mint, onions, carrot and cucumber; mix to combine.
    3. Whisk together fish sauce, limejuice and brown sugar; pour over pork mixture. Cover and refrigerate for 1 hour or until chilled. Fold through bean sprouts and serve in lettuce leaves.