Spicy Thai Pork & Pepper Lettuce Wraps (Meal Prep)

Ingredients

• 500 g Pork mince, lean
• 400 g Frozen mixed bell peppers, sliced
• 150 g Brown onion, finely diced
• 3 piece Garlic cloves, minced
• 15 g Fresh ginger, grated
• 30 g Red curry paste
• 30 ml Fish sauce
• 30 ml Soy sauce, low sodium
• 15 ml Lime juice, fresh
• 10 ml Sriracha (optional, for extra heat)
• 100 g Cheddar cheese, grated
• 15 g Coriander, fresh, chopped
• 12 piece Cos lettuce leaves
• 15 ml Peanut oil

Instructions

1. Heat peanut oil in a large pan or wok over medium-high heat. Add pork mince and cook, breaking it apart with a spoon, until browned and cooked through, approximately 8-10 minutes. Drain any excess fat.
2. Add diced brown onion to the pan and cook for 3-4 minutes until softened. Stir in minced garlic and grated ginger, cooking for another 1 minute until fragrant.
3. Stir in the red curry paste and cook for 1 minute, allowing it to toast slightly and release its aromas.
4. Add the frozen mixed bell peppers to the pan. Cook for 5-7 minutes, stirring occasionally, until the peppers are tender-crisp and most of the water from thawing has evaporated.
5. Pour in the fish sauce, soy sauce, lime juice, and sriracha (if using). Stir well to combine all ingredients.
6. Remove the pan from the heat. Sprinkle the grated cheddar cheese over the pork mixture and stir vigorously until the cheese has melted and is well incorporated, helping to bind the mixture.
7. Stir in the fresh chopped coriander.
8. Portion the cooked pork mixture into four meal prep containers. Allow to cool completely before covering and refrigerating. Keep the cos lettuce leaves separate.
9. To serve: Reheat the pork mixture in a microwave until hot (approximately 2-3 minutes, stirring halfway). Spoon the hot mixture into fresh cos lettuce leaves and enjoy.