Quick & Easy Pork Lettuce Wraps

Cooking time
Serves4 people
Gluten-free diets
Quick & Easy Pork Lettuce Wraps

These Southeast Asian-style lettuce wraps have a fragrant pork mince filling that's brightened with tamari, ginger, mint and a zesty twist of lime. They make a smashing starter or add fluffy white rice to turn them into a hearty midweek meal.


  • 50g cashews
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli (optional)
  • 2 limes
  • A handful of mint, leaves only
  • 800g pork mince
  • 2 tbsp tamari
  • 1 tbsp vegan fischy sauce
  • 1 tbsp raw cane sugar
  • 1 red onion
  • 1 cucumber
  • 1 carrot
  • 2 mini romaine lettuces
  • Steamed rice, to serve (optional)

Prep: 20 mins | Cook: 20 mins

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1. Fill and boil your kettle. Warm a dry wok or frying pan on a medium-high heat. Add the cashews and toast them for 3-4 mins, tossing frequently, till golden. Tip the cashews into a sturdy bowl and use the end of a rolling pin or a jam jar to crush them slightly, or use a pestle and mortar if you have one. Set aside.
2. Meanwhile, peel and grate the garlic and ginger. If you're using it, halve the chilli, scrape out the seeds and white pith (or leave them in for extra heat) and finely chop it. Grate the zest from the limes. Pick the mint leaves and roughly chop them.
3. Pour 1 tbsp oil into the empty wok or pan and warm it on a high heat. Crumble the pork mince into the pan and fry it for 5-6 mins, stirring occasionally, till browned all over.
4. Stir the ginger, garlic and chilli into the pan and stir fry for 2 mins. Pour in 100ml boiling water from the kettle, and add 2 tbsp tamari and 1 tbsp vegan fischy sauce. Add 1 tbsp sugar and stir well. Bring to the boil, then turn the heat down and simmer gently for 10 mins.
5. Meanwhile, peel and finely slice the red onion. Trim the ends off the cucumber and slice it into thin strips. Peel the carrot, then use the peeler to shave it into ribbons. When you get down to the carrot's core, finely chop it. Pop the prepped veg into a salad bowl and tip in the cashews. Add half the chopped mint and squeeze in the juice from 1 lime. Toss together.
6. When most of the water in the mince has evaporated, add the lime zest and squeeze in the juice from the remaining lime. Add the remaining mint. Take the mince off the heat and stir well. Taste and add more tamari or fischy sauce, if needed.
7. Separate the mini romaine lettuce leaves. Fill the leaves with the spiced pork mince and fresh veg and serve as a starter, or add a side of steamed rice and make a heartier meal of it.
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