Photographer: James Moffatt. Stylist: Olivia Blackmore.
Whether you’re entertaining friends or feel like a lighter alternative to a Sunday roast, these Vietnamese-style pork lettuce cups are an impressive choice. Vibrant, crisp and bold, this low carb recipe makes a flavour-packed lunch or dinner for summer weekends. You will need to start this recipe a day ahead to allow marinating time for maximum flavour.
Ingredients
Method
You will need to start this recipe a day ahead.
Process fish sauce, lime juice, sugar, garlic, chilli, green onion and coriander roots and stems until almost smooth. Place pork in a glass or ceramic dish; rub marinade all over pork. Cover; refrigerate for 6 hours or overnight.
Preheat oven to 180°C.
Remove pork from marinade; reserve marinade. Heat oil in a large flameproof roasting pan over medium-high heat. Cook pork until browned all over. Transfer pan to oven. Roast pork for 1½ hours or until cooked through. Remove pork from oven; rest, covered loosely, for 15 minutes.
Meanwhile, place reserved marinade in a small saucepan over low heat. Simmer, stirring occasionally, for 15 minutes, or until reduced by half. Cool.
Slice pork. Using a vegetable peeler, peel cucumbers into long thin ribbons.
Place pork in lettuce cups with tomato, cucumber, bean sprouts and coriander leaves; drizzle with reduced marinade. Serve with lime cheeks.
Pork lettuce cups recipe swaps
Iceberg and cos lettuce can also be used in place of butter lettuce. If you don’t have a flameproof roasting pan, brown the pork in a large frying pan, then transfer it to a roasting pan to roast.
