Thai Minced Pork in Lettuce Cup

Always such a success at our Table ! You can substitute the pork for minced chicken or ground turkey.
The first step is to prepare the Thai Paste which is done in minutes. This will become the flavour base for the dish.

INGREDIENTS
4 Garlic Cloves
2 Fresh Chillies, deseeded and chopped in large pieces
1 Tablespoon of Coriander roots
1 Tablespoon of Grated fresh Ginger
3 Tablespoon Vegetable Oil
1 Tablespoon of Hot Water
2 Tablespoon Kaffir Lime leaves cut in large pieces

500 Gr. of Lean Minced port
2 Tablespoon FishSauce
1 Tablespoon Palm Sugar / Honey/ Light Brown Sugar
2 Tablespoon of chopped fresh coriander
2 Scallion cut in small pieces

GARNISH
Fresh Coriander leaves
Thin strips of Red Chilli
1/2 Cup of Hoisin Sauce
Crips Lettuce Cups – I use Iceberg – You can also use Baby Romaine Salad leaves.

METHOD
Place the garlic, red chillies, coriander roots, ginger, vegetable oil and hot water in a mini mixer or blender and mix everything to a liquidish paste.

Using a hot wok, pour in the paste and cook it to evaporate the water for a few minutes. When the paste start to split, pour in all the minced pork and cook through, cutting in through to make it a rather fine mince.
When cooked, add the cilantro leaves and scallions and strips or red chilli.

Serve in lettuce cups… in which you pour a tablespoon of hoisin sauce.

I used a wok from a German Company – WOLL – They produce innovative pans and cookware made of aluminum. Once the pan was very hot, it cooked everything in minutes and the heat was well distributed throughout the pan. The wonderful thing about this pan, is the handle is removeable and you can bring the pot directly at the table. Really worth the investment.



Potten&Pannen
 Újezd ​​405/25, 118 00 Lesser Town
Praha, Czechia 110 00
Tel : ( +420) 224 214 93

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