Asian Pork Lettuce Wraps
Ground pork and veggies in a fragrant, umami Asian sauce, served on lettuce leaves! My pork lettuce wraps are a tasty and quick low carb dinner. Plus, they are fun to eat!
Servings: 3
Calories: 285kcal
Ingredients
- 2 tablespoon soy sauce
- 2 teaspoon apple cider vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon hot sauce to taste, or use ¼ teaspoon chilli flakes
- 1 teaspoon smoked paprika
- 1 lb ground pork 450g, I used 8% fat pork mince
- 3 teaspoon olive oil
- 7 oz mushrooms 200g, finely chopped
- ½ cup diced red pepper 75g
- 3 cloves garlic minced
- 1 tablespoon fresh ginger peeled + minced
- ⅓ cup spring onions 35g, thinly sliced
- 2 baby gem lettuce small heads, outer leaves only (100g)
- ½ teaspoon toasted sesame seeds
Instructions
- Mix the soy, apple cider vinegar, toasted sesame oil, hot sauce or chilli flakes and paprika in a small bowl.
- Heat 1 teaspoon of olive oil in a large skillet over a medium heat. Add the ground pork and cook for 6 - 8 minutes until browned all over. Set aside.
- Add the remaining 2 teaspoons of oil to the same pan. Add the mushrooms and peppers and cook for 4 to 5 minutes on a medium heat until soft.
- Add the garlic and ginger for 30 seconds and continue to saute until fragrant.
- Return the ground pork to the pan and add half of the spring onions.
- Add the sauce and cook, stirring occasionally, until the sauce is warmed through, about 1 minute.
- Break off all the outer lettuce leaves. Top with the pork filling, the remaining spring onions and sesame seeds.
Notes
7.3g net carbs per serve. Serves 3 as a main course.
Option to add a side of cauliflower fried rice or egg fried rice.
Store assembled lettuce wraps in the fridge for up to 1 day. The pork filling alone can be stored for up to 4 days and is suitable for freezing.
Nutrition
Calories: 285kcal | Total Carbohydrates: 9.7g | Protein: 35.8g | Fat: 12.6g | Saturated Fat: 3g | Fiber: 2.4g | Sugar: 3.3g
