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Sticky teriyaki pork lettuce cups

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

With garlic and ginger, plus teriyaki sauce, these pork lettuce cups offer plenty of flavour and refreshing crunch!

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Sticky teriyaki pork lettuce cups


  • 1 cup (200g) jasmine rice
  • 1/3 cup (80ml) teriyaki sauce
  • 1/4 cup (60ml) honey
  • 1 tbs lemon juice
  • 3 garlic cloves, crushed
  • 3cm-piece ginger, grated
  • 500g Coles Australian Pork Loin Steaks, thinly sliced
  • 1 tbs vegetable oil
  • 1 iceberg lettuce, leaves separated
  • 1 carrot, cut into long matchsticks
  • 4 spring onions, cut into matchsticks
  • Toasted sesame seeds, to serve

Nutritional information

Per serve: Energy 2061kJ/493 Cals (24%), Protein 37g (74%), Fat 7g (10%), Sat Fat 2g (8%), Sodium 960mg (48%), Carb 68g (22%), Sugar 28g (31%), Dietary Fibre 5g (17%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook rice in a saucepan of boiling water following packet directions.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Recipe tip

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.