Banting Pork Mince Wraps
1 Iceberg lettuce
2tbsp coconut oil
2tsp sesame oil
500g pork mince
½ red chilli finely chopped and seeds removed
2tbsp grated ginger
1tbsp fish sauce
2tsp Chinese 5 spice
2tbsp balsamic vinegar
8 thinly sliced spring onions
1 lime
2tbsp chopped mint
2 tbsp coriander
Type of dish
Mains
Occasion, extravagance & level of difficulty
Economical
Cooking appliance
Induction Hob
Bread, cakes and pastries
Hearty Food
Flavour
Spicy
Type of ingredient
Meat
Meat: Pork
Vegetables
Recipe for
4 People
Temperate range
Warm
PreparationAdd the coconut oil and sesame oil to a wok and heat
Add the pork mince and cook on a medium high heat for about 8 min or until the mince starts to get nice and crispy and the fat has rendered slightly out of the meat.
Keep breaking the mince up in the pan to create small mince pieces
Add the Chinese 5 spice when the meat gets crispy
Add the ginger, fish sauce, chilli and balsamic vinegar and cook for another few minutes or until the ingredients are all incorporated.
Remove from the heat and add the sliced spring onions, juice of 1 lime and the herbs.
While the mince is cooking, remove the stalk from the lettuce and place the cleaner outer leaves in a large bowl of cold water.
Try and keep the leaves as whole as you can, breaking them up when too large into smaller “cups”
When ready, remove the lettuce cups from the cold water and dry.
Serve the mince directly out of the wok, into the lettuce cups.
Be careful to not over fill the cups.
Add the pork mince and cook on a medium high heat for about 8 min or until the mince starts to get nice and crispy and the fat has rendered slightly out of the meat.
Keep breaking the mince up in the pan to create small mince pieces
Add the Chinese 5 spice when the meat gets crispy
Add the ginger, fish sauce, chilli and balsamic vinegar and cook for another few minutes or until the ingredients are all incorporated.
Remove from the heat and add the sliced spring onions, juice of 1 lime and the herbs.
While the mince is cooking, remove the stalk from the lettuce and place the cleaner outer leaves in a large bowl of cold water.
Try and keep the leaves as whole as you can, breaking them up when too large into smaller “cups”
When ready, remove the lettuce cups from the cold water and dry.
Serve the mince directly out of the wok, into the lettuce cups.
Be careful to not over fill the cups.