Snacks and sides

Pork in lettuce cups with watermelon and bean sprouts

Australian Gourmet Traveller recipe for pork in lettuce cups with watermelon and bean sprouts.
Pork in lettuce cups with watermelon and bean sprouts

Pork in lettuce cups with watermelon and bean sprouts

William Meppem
1H 25M

These perfect little Asian-flavoured parcels are great to share with friends over a beer or two.


Shallot and chilli dressing
Watermelon salad



1.For shallot and chilli dressing, heat oil in a saucepan over medium-high heat, add shallot and stir until golden (15-20 minutes). Add fresh and dried chilli and garlic, and stir until garlic is tender and dried chilli is fragrant (2 minutes). Add fish sauce and lime juice to taste, stir to combine and set aside to cool.
2.Trim lettuce leaves into cups and set aside in a bowl of iced water to crisp (20 minutes). Meanwhile, heat oil in a frying pan over medium-high heat, add shallot, garlic and dried shrimp and cook until tender and caramelised (3-5 minutes). Add pork and cook until starting to turn golden (8-12 minutes). Add lime juice, fish sauce, galangal, palm sugar, ground rice, and ground chilli and stir until thickened (2-3 minutes), adjust seasoning and set aside. Keep warm.
3.For watermelon salad, combine ingredients in a bowl and set aside.
4.Arrange drained lettuce cups on a plate, fill with pork mixture then watermelon salad, and serve with shallot and chilli dressing and lime halves.

Dried shrimp, ground glutinous rice and shiso leaves are available from Asian grocers.

This recipe is from the February 2013 issue of



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