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Asian Pork Salad in Lettuce Cups

Nutritional Table

We are currently updating the Nutritional Table, this is a work in progress but please be sure to check back in at a later date. If you require urgent assistance with this recipe please contact us.

“Individual lettuce cups wrap around a surprisingly tasty and aromatic pork salad, for a refreshing summer lunch.”
“Individual lettuce cups wrap around a surprisingly tasty and aromatic pork salad, for a refreshing summer lunch.”

Ingredients

Serves 6

  • ½ cup white long grain rice
  • spray oil for cooking
  • 500 g lean pork mince
  • 1 tsp MAGGI Chicken Stock Powder
  • ½ cup water
  • 1 can water chestnuts, drained and chopped, 230g
  • 2 tbsp chopped coriander
  • 2 tbsp chopped mint
  • 3 spring onions, chopped
  • 1 carrot, peeled and grated
  • 1 cucumber, diced
  • 2 tbsp fish sauce
  • 1 tbsp soya sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 100 g bean sprouts
  • 1 lettuce

Instructions

Prep time       Cook time 

  1. Cook rice according to packet directions. Drain.
  2. Meanwhile, spray oil on a non-stick frying pan and heat over medium heat. Add pork and combined Chicken Stock Powder with water; cook for 10 minutes or until pork is tender. Remove from heat. Transfer to a medium bowl with rice, water chestnuts, coriander, mint, spring onions, carrot and cucumber; mix to combine.
  3. Whisk together fish sauce, soya sauce, lime juice and brown sugar; pour over pork mixture. Cover and refrigerate for 60 minutes until chilled. Fold through bean sprouts and serve in lettuce leaves.


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