SPICED PORK AND BEAN LET­TUCE CUPS

Good Housekeeping (Philippines) - - Your Kitchen - TAKES 20 MIN­UTES MAKES 8 SERVINGS

2 Tbsp. oil

1 medium red onion, peeled, chopped

2 cloves gar­lic, peeled, chopped

1/4 kg. ground pork

1 (400 grams) can kid­ney beans, drained, rinsed 2 Tbsp. diced toma­toes 1/2 tsp. curry pow­der

1 Tbsp. ca­pers, drained, chopped

1 tsp. sriracha

1/2 c. may­on­naise

1 small head let­tuce, leaves sep­a­rated

1/2 small singka­mas (ji­cama), peeled, cut into strips

1/2 small car­rot, peeled, cut into strips

Salt and ground black pep­per, to taste 1 In a medium sauté pan over medium heat, heat oil. Add and sauté onion un­til translu­cent be­fore adding gar­lic. Cook un­til fra­grant. Add pork, spread­ing meat over sur­face of pan, and sear be­fore crum­bling meat.

2 Add kid­ney beans, toma­toes, curry pow­der, and ca­pers. Sea­son to taste with salt and ground black pep­per. Cook un­til al­most dry. Re­move from pan and trans­fer to a plate. Set aside.

3 Mix sriracha and may­on­naise in a small bowl. Ar­range let­tuce leaves on a plate. Top with ground pork mix­ture, singka­mas, and car­rots, and driz­zle with sriracha mayo. Serve im­me­di­ately.

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