SPICED PORK AND BEAN LETTUCE CUPS
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.