Pork and lettuce wraps

Tacos with Deep-Fried Avocado and Poke Red Cabbage 3 of 12 ‘Bloody Geisha’ Soy Sauce Cocktail

Kikkoman Sauces 12

Category 12

Ingredient 11

Videos 0

World Cuisines 146

Specials 12

Tamari Gluten-free Soy Sauce Main courses Meat Vegetables Mexican Snacks Burger & Wraps Spring Summer

Total time 45 mins

Preparation time: 45 mins

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

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.

Tip:

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.