Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 2

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.

David Bonom
Recipe by Cooking Light March 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: 4 lettuce cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

231 calories; fat 12.6g; saturated fat 3.4g; mono fat 5.8g; poly fat 2.2g; protein 21.2g; carbohydrates 10.5g; fiber 2.3g; cholesterol 64mg; iron 0.9mg; sodium 385mg; calcium 42mg.
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