Saturday, 18 July 2015

Recipe - Pork and lettuce wraps with pickled carrot and sriracha

Be the envy of your work colleagues and make these delicious pork wraps the night before for packed lunch, far better than a boring old sandwich!!

Serves 2

For the pork
500g Pork mince
1 lettuce, leaves separated and washed (I like round but you could use Iceberg or Little Gem)
1 tbsp coconut oil 
1 cup mushrooms, diced
1/2 onion, diced
1/2 tbsp ground ginger
1/2 tbsp ground cumin
1/2 tbsp cayenne powder
4 tbsp Tamari sauce (gluten-free soy sauce)
1 tbsp dijon mustard
1 tbsp Sriracha

1/2 cup fresh coriander to garnish
For the pickled carrot
2 carrots, julienne or ribbons
1/2 cup water
1/2 cup cider vinegar
1/2 tsp sea salt

To make the pork
Heat the oil in a large frying pan over a medium heat. Add onions and cook until translucent, around 4-5 minutes. Add the ground pork and cook until the pink is gone. Add in mushrooms, ginger, cumin, cayenne and 1 tbsp of the Tamari, reduce the heat to a simmer and keep warm.
To make the dressing
Mix together the mustard, 3 tbsp Tamari and Sriracha in a bowl.
To make the pickled carrots
Mix the water, vinegar and salt in a bowl and add the shredded carrot. Leave to soak for 30 minutes. These will keep for a few days in the fridge, great to add to salads.

Now put your wraps together;
Take a lettuce leaf and fill with the pork mixture, add some carrots and drizzle over some of the dressing, garnish with the coriander.

Enjoy xx

No comments:

Post a Comment