Lee Kum Kee Hoisin Pork and Ginger Lettuce Cups
Photography Olivia Galletly.
Serves: 4
INGREDIENTS
HOISIN PORK
1 tablespoon neutral oil
1 red onion, finely diced
1 red capsicum, diced
2 cloves garlic, crushed
1 red chilli, finely diced
1 tablespoon finely grated
fresh ginger
450 grams pork mince
3 tablespoons Lee Kum Kee Hoisin Sauce
2 tablespoons Lee Kum Kee Premium Soy Sauce
HOISIN SAUCE
¼ cup Lee Kum Kee Hoisin Sauce
3 tablespoons water
1 tablespoon rice wine vinegar
2 teaspoons Lee Kum Kee Premium Soy Sauce
½ teaspoon Lee Kum Kee Pure Sesame Oil
TO SERVE
1 iceberg lettuce or 2 baby cos lettuces, washed
2 cups cooked medium-grain rice
1 spring onion, thinly sliced
1 cup coriander leaves
2 tablespoons roasted peanuts, chopped
METHOD
PORK: Heat the oil in a large frying pan over a medium heat. Add the onion and capsicum and fry for 5 minutes or until softened. Add the garlic, chilli and ginger and fry for 2 minutes before adding the pork mince. Break the mince apart with a wooden spoon and fry, stirring regularly, until the pork is cooked through. Add the hoisin and soy sauces to the pan and heat through.
SAUCE: In a small saucepan over a low heat, stir together the sauce ingredients. Remove from the heat and pour into a small serving dish.
TO SERVE: Serve the lettuce leaves filled with the cooked rice and hoisin pork. Serve the sliced spring onion, coriander leaves, chopped peanuts and hoisin sauce alongside.
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