Hoisin and Plum Pork Mince in Lettuce Cups

clock 15 minutes + 20 minutes bowl Serves 4


  • 1 Tbsp oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 Tbsp fresh ginger
  • 500 g pork mince
  • 1/4 cup Hoisin sauce
  • 1/4 cup plum sauce
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 100 g Vermicelli, cooked and drained
  • 1/2 cup chopped coriander
  • 1/2 iceberg lettuce, whole leaves
  • 1 carrot, cut into thin sticks
  • 1/4 cucumber, cut into sticks
  • pepper
  • 1 small lemon, cut into wedges
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  • 1. Heat oil in a frying pan over medium heat. Add onion, garlic and ginger and cook for 3 minutes. Add mince and cook until it just starts to brown.

  • 2. Add hoisin sauce, plum sauce, fish sauce and sesame oil and stir through. Continue to cook for 5 minutes.

  • 3. Remove from heat and mix through the vermicelli and coriander.

  • 4. Just before serving stir through half the carrot and cucumber using the remainder for garnish.

  • 5. Spoon mixture on to lettuce cups and serve on a large platter with lemon wedges.

  • Tip: When browning mince use a fork to ensure there are no lumps. Use a large frying pan to avoid over crowding. This pork mince is also delicious served on rice with a squeeze of lemon.

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