Thai Pork Lettuce Cups

This zesty mix makes a light and refreshing lunch that is a cinch to pull together. It can be served atop lettuce leaves, or wrapped inside them for a gluten-free spring-rolls presentation. Ground chicken, turkey, or lamb may be substituted for the pork.



  • 1 tbs. coconut oil
  • 1 lb. lean ground pork
  • 2 tbs. minced shallot
  • 1 tbs. minced garlic
  • 2 tbs. minced red onion
  • 2 tbs. minced mint leaves
  • 1 tbs. minced scallion
  • 1 tbs. minced cilantro
  • 1 tbs. minced hot red chili, or to taste
  • 1 tbs. lime juice
  • 1 tbs. fish sauce
  • Salt to taste
  • 12 large Boston lettuce leaves
  • 4 mint sprigs for garnish

Heat the oil in a large frying pan over medium heat. Add the pork, shallots, and garlic, and sauté for about eight minutes or until the pork is crumbly and cooked through. Remove from the heat and scrape into a mixing bowl.

Stir in the onion, mint, scallion, cilantro, chili, lime juice, and fish sauce. Taste and, if necessary, season with salt.

Place three lettuce leaves in the center of each of four plates. Mound an equal portion of the pork mixture into the center. Garnish with a mint sprig and serve.

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