Quick Garlic & Ssamjang Pork Lettuce Cups
with Pickled Chilli & Crushed Peanuts- Sesame
- Soy
- Molluscs
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
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.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
fresh chilli (optional)
1
carrot
1 head
cos lettuce
1 packet
pork mince
1 packet
Ssamjang Paste
(Contains: Sesame, Soy; )
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 stalk
celery
2 clove
garlic
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
1 drizzle
sesame oil
(Contains: Sesame; )
¼ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice chilli (if using). In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. • Add chilli to the pickling liquid with just enough water to cover the chilli. Set aside.
• Grate the carrot. Finely chop celery and garlic. Trim the end of cos lettuce, then separate the leaves.
• 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 celery and carrot and cook until tender, 4-5 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 chilli. • Spoon some garlic and ssamjang pork mince into each lettuce cup. • Top with pickled chilli and crushed peanuts to serve. Enjoy!
