Coconut & Chilli Pork

In Lettuce Cups

PrepTime 15 Mins
Serves 4
Cook Time 15 Mins

4 pork steaks

1 tbsp oil, for frying


2 tbsp fish sauce

1 tbsp soy sauce

2 tbsp castor sugar

1/2 tsp salt

3 cloves garlic, minced

2 large red chillies, chopped

1/2 small onion, finely chopped

1/4 tsp black pepper

1/3 cup coconut milk

Salad Ingredients

2 small iceberg lettuces chilled and broken into leaf cups

2 cups bean sprouts

2 carrots, peeled and shredded or grated

1 spring onion, finely sliced

1/2 cup salted, roasted peanuts, roughly chopped


2 tbsp fried shallots

1/4 bunch coriander

1/4 bunch Vietnemese mint

2 limes cut into wedges

  1. 1

    Combine the pork and the marinate ingredients in a plastic press-seal bag or bowl and refrigerate overnight. This can also be prepared and cooked immediately.

  2. 2

    Grill the pork steaks on a barbecue or hot frying pan for about 3-4 minutes each side until cooked through. Rest for a further 2 minutes and slice into 1cm slices.

  3. 3

    Fill lettuce cups with bean sprouts, carrot and spring onions. Place pork slices on top and garnish with peanuts, fried shallots, coriander, Vietnemese mint and lime wedges.

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