Spicy Pork Lettuce Cups

Photo: Johnny Autry; Styling: Cindy Barr
Serve with long-grain white rice to complete the meal. While the pork stands to allow its flavors to meld, chop the veggies for the ­lettuce cups and get the rice going. For a milder version, seed the serrano chile or simply omit it.

Yield:

Serves 4 (serving size: 4 lettuce cups)

Recipe from

Recipe Time

Hands-on: 23 Minutes
Total: 23 Minutes

Nutritional Information

Calories 231
Fat 12.6 g
Satfat 3.4 g
Monofat 5.8 g
Polyfat 2.2 g
Protein 21.2 g
Carbohydrate 10.5 g
Fiber 2.3 g
Cholesterol 64 mg
Iron 0.9 mg
Sodium 385 mg
Calcium 42 mg

Ingredients

1 tablespoon grated peeled fresh ginger
6 garlic cloves, minced
12 ounces lean ground pork
1 1/2 cups diced seeded cucumber
1 cup diced red bell pepper
1/3 cup diced carrot
1/4 cup chopped fresh cilantro
1/4 cup salted, dry-roasted peanuts, chopped
1/2 serrano chile, thinly sliced
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
16 Boston lettuce leaves

Preparation

1. Combine first 3 ingredients in a medium bowl, mixing gently until just combined; let stand at room temperature 15 minutes.

2. Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through serrano), and stir to combine.

3. Combine lime juice, fish sauce, and sugar in a small bowl, stirring until sugar dissolves. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

March 2013