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Spicy Pork Lettuce Cups

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 23 mins
Total time 23 mins
Yield Serves 4 (serving size: 4 lettuce cups)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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