With garlic and ginger, plus teriyaki sauce, these pork lettuce cups offer plenty of flavour and refreshing crunch!
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Cook rice in a saucepan of boiling water following packet directions.
Use a fork to separate the grains. Meanwhile, combine the teriyaki sauce, honey, lemon juice, garlic and ginger in a medium bowl. Add the pork and toss to combine.
Heat the oil in a wok or large non-stick frying pan over high heat. Drain the pork, reserving the sauce mixture. Cook the pork, in 2 batches, for 2-3 mins or until golden. Return the pork to the pan and stir in the sauce mixture. Cook, stirring, for 2 mins or until the sauce comes to a simmer and thickens slightly.
Divide the lettuce leaves among serving plates. Top the lettuce with the rice, pork mixture, carrot and spring onion. Sprinkle with sesame seeds to serve.
COOK. STORE. SAVE.
Clever storage: Wrap any remaining ginger and place in an airtight container in the freezer. Grate from frozen straight into sauces and curries.
Smart swap: Already have peanuts or cashews in the pantry? Use either as a garnish instead of the sesame seeds. Simply toast and chop before sprinkling.