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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Fresh and tasty - these sticky hoisin pork lettuce cups are the perfect light meal for long summer evenings!
3 Tbsp hoisin sauce
2 Tbsp sweet chilli sauce
4 lettuce cups (iceberg lettuce)
1/4 of a 1/2 head of cabbage - thinly sliced
Bunch of coriander - roughly chopped
Pickled red onions
2 red onions - thinly sliced
1 lemon
1/2 tsp salt
4 Tbsp white wine vinegar
1/4 cup water
Sesame slaw dressing
1 Tbsp black sesame seeds
2 Tbsp white sesame seeds
2 Tbsp mayonnaise
1/2 lemon
1 Tbsp sesame oil
Thank you to Kitty's Kitchen for this delicious light and fresh recipe.
3 Tbsp hoisin sauce
2 Tbsp sweet chilli sauce
4 lettuce cups (iceberg lettuce)
1/4 of a 1/2 head of cabbage - thinly sliced
Bunch of coriander - roughly chopped
Pickled red onions
2 red onions - thinly sliced
1 lemon
1/2 tsp salt
4 Tbsp white wine vinegar
1/4 cup water
Sesame slaw dressing
1 Tbsp black sesame seeds
2 Tbsp white sesame seeds
2 Tbsp mayonnaise
1/2 lemon
1 Tbsp sesame oil
Thank you to Kitty's Kitchen for this delicious light and fresh recipe.
In a small container mix together the pickled red onion ingredients.
Stir until well combined. Pop the lid on and place in the fridge.
Tip: The longer you can leave the onions to pickle, the better they will taste (ideal if you can make them in the morning to use that evening).
Chop the pork up into cubes or bite sized pieces and place into a large bowl.
Add the hoisin and sweet chilli sauce. Stir until well combined.
Add the sliced cabbage to a large bowl.
In a separate smaller bowl, mix together the slaw dressing ingredients. Stir until combined.
Tip the slaw dressing over the cabbage and toss until evenly coated. Set aside.
Place a pan over a medium heat with a drizzle of olive oil.
Using tongs place the marinated pork into the hot pan (leaving the remaining marinade in the bowl).
Try not to stir too often to allow the pork to become nicely caramelised.
When almost cooked through add the remaining marinade to the pork (this will make the pork extra caramelised and sticky). Turn off heat and set aside.
Place a good amount of sesame slaw into each lettuce cup.
Top with sticky hoisin pork, pickled red onions and coriander.
Fresh and tasty - these sticky hoisin pork lettuce cups are the perfect light meal for long summer evenings!
500g New Zealand pork fillet
3 Tbsp hoisin sauce
2 Tbsp sweet chilli sauce
4 lettuce cups (iceberg lettuce)
1/4 of a 1/2 head of cabbage - thinly sliced
Bunch of coriander - roughly chopped
Pickled red onions
2 red onions - thinly sliced
1 lemon
1/2 tsp salt
4 Tbsp white wine vinegar
1/4 cup water
Sesame slaw dressing
1 Tbsp black sesame seeds
2 Tbsp white sesame seeds
2 Tbsp mayonnaise
1/2 lemon
1 Tbsp sesame oil
Thank you to Kitty's Kitchen for this delicious light and fresh recipe.
In a small container mix together the pickled red onion ingredients.
Stir until well combined. Pop the lid on and place in the fridge.
Tip: The longer you can leave the onions to pickle, the better they will taste (ideal if you can make them in the morning to use that evening).
Chop the pork up into cubes or bite sized pieces and place into a large bowl.
Add the hoisin and sweet chilli sauce. Stir until well combined.
Add the sliced cabbage to a large bowl.
In a separate smaller bowl, mix together the slaw dressing ingredients. Stir until combined.
Tip the slaw dressing over the cabbage and toss until evenly coated. Set aside.
Place a pan over a medium heat with a drizzle of olive oil.
Using tongs place the marinated pork into the hot pan (leaving the remaining marinade in the bowl).
Try not to stir too often to allow the pork to become nicely caramelised.
When almost cooked through add the remaining marinade to the pork (this will make the pork extra caramelised and sticky). Turn off heat and set aside.
Place a good amount of sesame slaw into each lettuce cup.
Top with sticky hoisin pork, pickled red onions and coriander.
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