Crisp pork in lettuce cups with chilli lime sauce

  • serves 4
  • Easy

These light bites makes a delicious starter or snack. Make the components in advance if you're entertaining, and simply assemble when you're ready for them.



  • lemongrass 4 stalks, woody outer leaves removed
  • vegetable oil
  • lean pork mince 400g
  • palm or soft brown sugar 1 tbsp
  • red onion 1 small, finely chopped
  • coriander a small bunch, chopped (keep some leaves for decoration)
  • baby gem lettuce 4, leaves separated

chilli lime sauce

  • garlic 1 clove, finely chopped
  • red chilli 1 small, deseeded and finely chopped
  • palm or soft brown sugar 1 tbsp
  • limes 3, about 125ml
  • fish sauce 1 tbsp


  • Step 1

    Slice off the hard bottom and top third of the lemongrass and finely chop the soft inner part. Heat a wok or large pan with 2 tbsp oil. Add the lemongrass and fry until soft for about 2 minutes. Add the pork mince and let it go brown and crisp on the bottom before breaking up with spoon. Cook through thoroughly, add the sugar, stir again then take off the heat.

  • Step 2

    To make the sauce, crush the garlic, chilli and sugar to a paste with a mortar and pestle. Add the lime juice and fish sauce and pound until mixed, or you can put the garlic, chilli, sugar, lime juice and fish sauce in a small jar and shake well to dissolve the sugar.

  • Step 3

    Pour the dressing over the warm pork along with the onion and coriander. Gently stir and serve with the chilled baby gem lettuce to scoop up bites with. Sprinkle with more fresh coriander.

Nutritional Information

  • Kcals 268
  • Carbs 11.6g
  • Protein 20.8g
  • Fat 15.7g
  • Salt 0.92g
  • Saturates 4.3g
  • Fibre 1g