I misread the recipe and made it with pork SAUSAGE. But it turned out great! I added extra lime juice and served with my CSA Savoy cabbage as the "roll". My daughter sneaked in tater tots as a side dish-never turned away at our table. Nothing was watery and I omitted the sugar.
Spicy Pork Lettuce Cups
More From Cooking Light
Total: 23 Minutes
- Calories: 231
- Fat: 12.6g
- Saturated fat: 3.4g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 2.2g
- Protein: 21.2g
- Carbohydrate: 10.5g
- Fiber: 2.3g
- Cholesterol: 64mg
- Iron: 0.9mg
- Sodium: 385mg
- Calcium: 42mg
- 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
- 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.
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