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Low carb, ready in 15 min!
One pot wonder
Ready in 10 minutes

Korean-Spiced Ground Pork Lettuce Wraps

with Peanutty Cucumber & Carrot Salad

Cooking time

10 minutes

Servings

2/4

Calories

650 /serving

Ten minutes and it’s a wrap! Tender leaves of lettuce are the receptacles for a deliciously spiced filling of ground pork that browns up fast in a pan with ginger and garlic. All you need is ponzu and peanut butter to whip up a satay-style sauce that dresses a salad of finely sliced cucumbers and pre-cut carrot matchsticks. Our popular Savoury Seoul-Style spice mix, featuring sugared sesame seeds, gives this ultra-quickie a light and easy Asian ambience.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 200g Matchstick carrots
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 2 Cucumbers
  • 1 Boston lettuce
  • 15ml Ponzu lime sauce
  • 60g Peanut butter
  • 30g Vegetable demi-glace
  • 13g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Contains: Bonito, Peanuts, Sesame, Soy, Wheat

You will need:

Large pan
Oil
Pepper
Total Fat
40 g
Saturated Fat
9 g
Sodium
1530 mg
Total Carb
31 g
Sugars
13 g
Protein
44 g
Fibre
6 g
Preparation
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Sauté the ginger and garlic, 30 sec. to 1 min., until fragrant. Add the pork; season with ⅔ of the spices and pepper. Cook, breaking up the meat, 3 to 4 min., until slightly browned. Add the demi-glace and cook, stirring occasionally, 2 to 3 min., until the pork* is cooked through.
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Mise en place
​​Meanwhile, thinly slice the cucumbers into rounds. Separate the lettuce leaves, discarding the root end.
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Make the salad
In a large bowl, combine the ponzu, peanut butter, 2 tbsp water (double for 4 portions), the remaining spices and pepper. Add the cucumbers and carrots; toss well.
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Plate your dish
Divide the lettuce leaves between your plates. Top with the pork and salad. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.