serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Eating for Good Sleep
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- coconut oil, for cooking
- 500 g pork mince
- 2 spring onions, thinly sliced
- 2 cm x 3 cm piece ginger, finely grated
- 1 zucchini, grated
- 1 tsp Chinese five spice powder
- 2 - 4 tbsp coconut aminos
- 1 - 2 tbsp fish sauce
- 1 - 2 garlic cloves, finely chopped
- 2 long red chillis, half deseeded and finely chopped, half finely sliced
- 8 large iceberg lettuce leaves
- 1 avocado, sliced
- lime wedges, to serve
Instructions
- In a large frying pan, heat a spoonful of coconut oil over medium heat, stirring, until melted. Add the pork mince, spring onion, ginger, zucchini and the five spice and cook, stirring, until the mince has browned evenly.
- Gradually add the coconut aminos and fish sauce to your preferred taste, then stir through the garlic and finely chopped red chilli. Stir well to combine, then simmer for a further 3 minutes. Taste and add extra seasoning, if you like. Remove the pan from the heat.
- To serve, divide lettuce cups evenly between four plates, then spoon the five spice pork mixture inside. Top with the avocado and sliced chilli and serve with the lime wedges for squeezing.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Eating for Good Sleep
