Pork Lettuce Cups with crunchy Cucumber and roasted Peanut toppings

Thu, 30 July 2026

Ingredients

• 400 g pork mince
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 4 garlic cloves, minced
• 30 g fresh ginger, finely grated
• 200 g chestnut mushrooms
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp vinegar
• ½–¾ tsp sugar
• 50 g toasted peanuts, roughly chopped
• 2–3 spring onions, finely sliced
• ½ cucumber, cut into thin matchsticks
• Lettuce leaves (butterhead, little gem or iceberg), separated and washed

Method

1. Heat a large frying pan or wok over a medium-high heat. Add the pork mince and cook until browned, breaking it up with a spoon as it cooks.
2. Add the diced onion and carrot and cook for 4–5 minutes until softened.
3. Stir in the garlic and grated ginger and cook for 1 minute until fragrant.
4. Add the chopped mushrooms and cook for another 2 minutes.
5. Stir in the oyster sauce, soy sauce, vinegar and sugar. Mix well and simmer for 2–3 minutes until the sauce coats the pork. Taste and adjust the seasoning if needed.
6. Stir most of the sliced spring onions through the pork mixture.
7. To serve, spoon the pork filling into crisp lettuce leaves and top with the cucumber strips, chopped toasted peanuts and the remaining spring onions.