So after doing some hardcore blogging for a few months, I decided last month it was time to take a bit of a break and get re-inspired. I'm feeling much more refreshed now and ready to get back into blogging a bit more again! Anyway, these pork & lettuce cups are what we had for dinner here tonight. I'm always reluctant to call things by their traditional names (ie san choy bau for this one) because I never know exactly how authentic my recipes are! So I just call them something that I feel more comfortable calling them! Either way, dinner tonight was delish!
Ingredients (serves 4):
- 1 head of iceberg lettuce, leaves washed and separated
- 1 onion, peeled
- 2 garlic cloves, peeled
- 1 thumb ginger, peeled
- 1 thumb fresh turmeric, peeled
- 1/2 red chilli, deseeded (the rest sliced for garnish)
- 2 anchovies
- 2 tbsp cooking fat
- 500g free range pork mince
- 1/2 red capsicum, diced
- 100g mushrooms, sliced
- 1 carrot, diced
- 1/2 cup cabbage, shredded
- 4 tbsp tamari
- 1 tbsp Worcestershire sauce (I used Lea & Perrins brand)
- 1 tsp honey
- 1/4 tsp cayenne pepper
- Juice of half a lime
- Sea salt, to taste
- 1 tbsp chopped fresh parsley
Garnish: sliced red chilli, toasted peanuts or cashews, sesame seeds, sprouts
1. In a saucepan on medium heat, add diced onion, crushed garlic, finely chopped ginger, turmeric root, chilli, anchovies and cooking fat. Cook, stirring, until softened.
(Thermomix: add halved onion, garlic cloves, ginger, turmeric, chilli and anchovies. Chop 2 sec/sp7. Add cooking fat and cook 2min/Varoma/sp1)
2. Add pork mince and cook, stirring, until browned. Stir through veggies and cook for a few more minutes.
(Thermomix: add pork mince and cook 2min/100deg/rev+sp1. Add veggies and cook another 3min/100deg/rev+sp1)
3. Add sauces and seasonings. Turn the heat down to simmer for 10 minutes.
(Thermomix: add sauces and seasonings and cook 10min/100deg/rev+sp1)
4. Serve the mince in lettuce cups, topped with sliced chilli, toasted nuts, sesame seeds and some sprouts.