Pork Lettuce Wraps
Breville Test Kitchen

Breville Test Kitchen

Pork Lettuce Wraps

The Breville Food Processor makes short work of grinding the pork, for this Asian salad bursting with fresh chili, lime and mint. Served on top of lettuce leaves, it can be easily scooped up in single serves, making it perfect for sharing and entertaining.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


45 mins total time

45 mins active time


Makes 16



  • pork butt or shoulder icon
    1 lb pork butt or shoulder

    cut into 1-inch pieces

  • shallot icon
    2 shallots


  • clove garlic icon
    6 cloves garlic


  • ½-inch piece fresh ginger   icon
    ½-inch piece fresh ginger


  • long red chili icon
    2 long red chilies

    stems removed and cut into large pieces

  • white sugar icon
    1½ tbsp white sugar


  • fresh lime juice icon
    2 tbsp fresh lime juice
  • fish sauce icon
    2 tbsp fish sauce
  • soy sauce icon
    2 tbsp soy sauce


  • long grain rice icon
    ⅓ cup (2¼ oz) long grain rice
  • vegetable oil icon
    2 tbsp vegetable oil
  • crushed red pepper flakes icon
    ½ tsp crushed red pepper flakes


For the salad

  • green onion icon
    3 green onions


  • small English cucumber icon
    1 small English cucumber


  • cilantro leaves icon
    ½ cup (½ oz) cilantro leaves
  • mint leaf icon
    ¼ cup (¼ oz) mint leaves
  • baby romaine lettuce leaf icon
    16 baby romaine lettuce leaves


  • 1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the pork and process until evenly ground. Remove and set aside.
  • 2In the clean processor bowl with the grey spindle and green S-blade™, add the shallots, garlic, ginger and chilies and process until a coarse paste forms, scraping down the side occasionally. Remove half the paste from the bowl and set aside.
  • 3Add 1 tablespoon sugar, lime juice, fish sauce and 1 tablespoon soy sauce to the chili paste in the processor bowl and process until the dressing is well combined. Remove and set aside.
  • 4To prepare the salad, assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the clean bowl. Use the small chute, to slice the green onions. Adjust the slicer to 1 and slice the cucumber. Transfer to a large mixing bowl, add the cilantro and mint and set aside. Wash the processor bowl and blade and reassemble.
  • 5Place a large frying pan over medium heat, add the rice and cook, stirring occasionally until golden brown and toasted. Place in the clean processor bowl and process until finely chopped.
    Tip: It’s important not to toast the rice too quickly as it won’t cook all the way through and will be tough to eat.
  • 6Add the oil and reserved paste to the frying pan and cook over low heat, stirring for 2 minutes, or until fragrant but not colored. Increase the heat to high, add the ground pork and cook, stirring to break up. When golden brown, add the remaining 1 tablespoon soy sauce and ½ tablespoon sugar and pepper flakes if using and stir to coat.
  • 7Add the pork mixture, half the rice and half the dressing to the cucumber mixture and toss to combine.
  • 8Spoon the pork mixture onto the lettuce leaves, drizzle with the remaining dressing, sprinkle with the remaining rice and serve.
Hors d'oeuvr/Appetizers
Main course
Dairy Free
Gluten Free

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