Say hello to your new weeknight champion! When life gets hectic, this Spicy Pork & Cauli-Rice Lettuce Cups recipe is the delicious, low-carb answer you’ve been looking for. We’re talking savory minced pork, a vibrant homemade curry paste, and a handful of classic Thai-inspired flavors, all coming together in under 30 minutes. The best part? You serve it all in crisp lettuce cups, which means minimal cleanup and maximum satisfaction. It’s a fuss-free, flavor-packed meal that will make you feel like a kitchen superstar, even on the busiest of days.
Ingredients
• 1 tablespoon / 15 g ghee or other healthy cooking fat
• 3 medium / 45 g spring onions, white and green parts separated and sliced
• 3 tablespoons / 45 g Thai Curry Paste
• 1.3 pounds / 600 g ground pork, 20% fat
• 2 tablespoons / 30 ml fish sauce
• 4 cups / 480 g uncooked cauli-rice
• 1/2 cup / 120 ml coconut milk
• 1 tablespoon / 15 ml fresh lime juice
• Salt and pepper to taste
• 1 head / 400 g iceberg lettuce or any green lettuce
• 1 tablespoon / 15 ml olive oil
Instructions
1. In a large heavy-based pot, heat the ghee over medium heat. Add the white parts of the spring onions and cook for 2 to 3 minutes, stirring frequently until softened.
2. Add the curry paste and ground pork. Cook for 3 to 5 minutes, breaking up the meat with a spoon, until browned on all sides.
3. Stir in the fish sauce, cauli-rice, coconut milk, and lime juice. Cook, uncovered, for an additional 7 to 8 minutes, stirring frequently, until the cauli-rice is tender and the sauce has thickened slightly.
4. Season with salt and pepper to taste. Remove the pot from the heat and mix in the green parts of the spring onions.
5. To serve, carefully separate the lettuce leaves to form cups. Spoon the warm pork mixture into the lettuce cups, drizzle with olive oil, and serve immediately.
Nutritional Information
• Nutrition Facts Per Serving
• Total carbs: 13.1 g
• Fiber: 4.2 g
• Net carbs: 8.8 g
• Protein: 30.1 g
• Fat: 42.1 g
• Energy: 545 kcal
• Macronutrient ratio: Calories from carbs (6%), protein (21%), fat (73%)
Pro Tips
• The cooked pork mixture is fantastic for meal prep. Store it in an airtight container in the fridge for up to 4 days. Reheat and assemble the lettuce cups just before serving to keep the lettuce crisp.
• For the best browning on your pork, ensure your pot is large enough and not overcrowded. If the pork steams instead of sears, it won’t develop as much deep, savory flavor.
• While iceberg provides a great crunch, butter lettuce or romaine hearts also work beautifully. Their natural cup shape makes them easy to hold and fill.
• The heat level comes from the Thai curry paste. If you prefer a milder flavor, start with a little less paste and add more to taste. For extra heat, add a pinch of red pepper flakes with the pork.
FAQ
Q: Can I use a different protein instead of pork
A: Absolutely! Ground chicken, turkey, or even beef would work well in this recipe. Adjust cooking time as needed to ensure the meat is fully cooked through.
Q: How can I make this recipe less spicy
A: To control the heat, simply use less Thai curry paste. Start with one or two tablespoons and add more to taste. You can also look for a mild curry paste variety at your grocery store.
Q: What is the best way to store leftovers
A: Store the cooked pork and cauli-rice mixture in an airtight container in the refrigerator for up to 4 days. Keep the lettuce leaves separate and assemble the cups just before serving to ensure the lettuce stays crisp.
Q: Is this recipe keto-friendly
A: Yes, with only 8.8 grams of net carbs per serving, this Spicy Pork & Cauli-Rice Lettuce Cups recipe is an excellent choice for those following a ketogenic or low-carb diet.
