Garlic & Ssamjang Pork Lettuce Cups
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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
(Contains Sesame, Soy; )
(Contains Molluscs; )
(Contains peanuts; May be present Tree Nuts, Gluten, Sesame, milk, Soy. )
fresh chilli (optional)
Not included in your delivery
(Contains Sesame; )
vinegar (rice wine or white wine)
• Thinly slice cucumber. In a small bowl, combine 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 carrot and Asian greens 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 into each lettuce cup. • Top with chilli, pickled cucumber and nuts to serve. Enjoy!