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Pork and lettuce wraps

Ingredients for 4 portions

  • 1 tbsp. sunflower oil
  • 2 shallots, peeled and finely chopped
  • 500 g lean minced pork
  • 50 g mushrooms, finely chopped
  • 3 tbsp. Kikkoman Tamari gluten-free soy sauce
  • 1 tbsp. clear honey
  • Juice of 1 lime
  • 225 ml chicken stock
  • 1 tbsp. chopped fresh sage
  • Cup-shaped lettuce leaves, eg little gem, iceberg
  • Shredded spring onions and finely sliced red chilli


Preparation time: 45 mins

Heat the oil in a large frying pan and cook the shallots over a low heat for 5 minutes until softened.

Turn up the heat to fairly high, add the pork mince and fry for about 5 minutes or until the meat is browned, stirring frequently and breaking up any lumps with a spoon.

Add the mushrooms, Kikkoman Tamari Gluten-free soy sauce, honey, lime juice, stock and sage and simmer for 20-25 minutes or until most of the excess liquid has evaporated and the sauce is quite thick.

Spoon the pork mixture into a serving bowl and sprinkle with shredded spring onions and finely sliced red chilli. Pile the lettuce leaves in another dish or on a board.

Leave diners to spoon a little mince onto a lettuce leaf and roll the leaf around the filling to eat.


When using iceberg lettuce, the easy way to separate the leaves without tearing them is to hold the lettuce upright under cold slow running water and the leaves will then peel away easily.