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

Spiced Ground Pork Lettuce Cups

with Beet Slaw & Yogurt Sauce

Cooking time

10 minutes

Servings

2/4

Calories

560 /serving

Lettuce begin with a green leaf, held lightly in the hand, replacing any bready materials that might otherwise have been there. Onto this crisp, light, refreshing base, we’ll spoon a rich sauté of ground pork and poblano pepper, laden with sweet, smoky spices. Next comes a touch of cream from a sauce of spiced yogurt, followed by a zingy slaw of ready-to-go beet matchsticks. Ready to be marvelled at in a mere 10 minutes.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 200g Matchstick beets
  • 15ml Minced garlic
  • 50g Sliced red onions
  • 1 Poblano pepper (or green pepper)
  • 1 Boston lettuce
  • 30ml White balsamic vinegar
  • 30g Vegetable demi-glace
  • 100g Greek yogurt
  • 8g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)

Contains: Milk, Sulphites

You will need:

Large pan
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
9 g
Sodium
390 mg
Total Carb
26 g
Sugars
12 g
Protein
41 g
Fibre
5 g
Preparation
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Mise en place
Core and medium-dice the poblano. Separate the lettuce leaves.
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Cook & coat the pork
In a large pan, heat a generous drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the pork*, poblano and onions; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the demi-glace and cook, stirring frequently, 1 to 2 min., until coated.
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Make the slaw
Meanwhile, in a medium bowl, combine the beets, vinegar, 1 tbsp olive oil (double for 4 portions) and S&P.
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Make the sauce
In a small bowl, combine the yogurt, remaining spices and S&P.
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Plate your dish
Divide the lettuce leaves between your plates. Top with the pork and a spoonful of the sauce. Garnish with a spoonful of the slaw. Serve any remaining slaw and sauce on the side. Bon appétit!

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