Hoisin Pork Lettuce Cups
Among the many revolutionary inventions of the Chinese, hoisin sauce might just be one of our favourites. Its blend of salty and sweet is like the secret spell to unlocking flavours humans find delicious. We’ve continued the theme with a little soy sauce and honey. The result is so tasty all that’s left to do is gather together some tender pork, vermicelli noodles, crispy lettuce and start getting your hands dirty!
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/ Serving 5 people
/ Serving 5 people
3 tbs
hoisin sauce
(ContainsSesame, Soy)600 g
pork loin steaks
¾ packet
vermicelli noodles
200 g
green beans
2 head
gem lettuce
1 bunch
spring onions
1 bunch
coriander
Not included in your delivery
1.5 tbs
soy sauce (or gluten-free tamari soy sauce)
(ContainsSoy, Gluten)2 tsp
honey
2 tbs
hot water
To prepare the ingredients, slice the green beans into 3 cm pieces and finely slice the spring onion. Separate the gem lettuce leaves and rinse. Lastly, pick the coriander leaves.
In a medium bowl combine the hoisin sauce, salt-reduced soy sauce, honey and pork loin steaks. Set aside for 10 minutes. Bring a kettle full of water to the boil.
Heat a BBQ or chargrill to a medium-high heat. Shake off any excess sauce from the pork and then add to the heat. Cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm. Rest for 5 minutes. Slice into strips.
Pour the remaining pork marinade into a small saucepan with the hot water. Bring to the boil. Remove from the heat.
Meanwhile, place the vermicelli noodles and sliced green beans in a large heatproof bowl and cover with the boiled water from the kettle. Set aside for 2-3 minutes and then drain and rinse. Pickup a handful of noodles over the bowl and, using kitchen scissors, snip the noodles into short lengths. Set aside.
To assemble, lay the ingredients out on the table. Place a small handful of noodles, beans and some pork in a lettuce cup. Drizzle with the hoisin sauce and sprinkle with spring onion and coriander.