Pork and lettuce wraps

Root vegetable cakes 29 of 35 Net of cod mustard sauce and Tamari soy sauce

Kikkoman Sauces 454

Category 35

Ingredient 34

Videos 0

World Cuisines 9

Specials 31

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

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.