STICKY PORK LETTUCE CUPS

PREP 20 MINS (+ MARINATING) COOK 10 MINS SERVES 4 (AS A LIGHT MEAL)

11/2 Tbsp salt-reduced soy sauce or gluten-free soy sauce 2 Tbsp honey 2 Tbsp brown sugar Pinch ground cinnamon Pinch Chinese five-spice powder 3 tsp olive oil 1 Tbsp water 4 (125g each) pork loin steaks, trimmed of fat 1 carrot, cut into matchsticks Juice of 1 lime Pinch caster sugar 16 soft lettuce leaves (like butter lettuce), washed 1/2 Lebanese cucumber, cut into matchsticks 2 Tbsp sweet chilli sauce or gluten-free chilli sauce, to serve

1 Combine the soy sauce, honey, brown sugar, cinnamon, 5-spice, olive oil and water in a small bowl. Put the pork in a shallow dish and pour over the marinade, turning to make sure the steaks are well coated. Set aside for at least 30 minutes to marinate.

2 Preheat a grill on medium-high. Spray a piece of foil with cooking spray and line a grill tray.

3 Combine the carrot, lime juice and caster sugar in a small bowl. Add the pork steaks to the grill and cook for 4 minutes each side. Keep an eye on them in case the sugar in the marinade starts to blacken. Transfer pork to a plate and cover loosely with foil. Set aside for 5 minutes. Cut the pork into thin strips.

4 Put the lettuce leaves on a clean board and divide the pork slices between the lettuce cups. Add some carrot and cucumber to each lettuce cup. Fold in both ends of the lettuce leaf and roll up from one side to contain the filling. Serve with sweet chilli sauce.

Nutrition info

PER SERVE 1280kJ, protein 31g, total fat 7g (sat. fat 1g), carbs 29g, fibre 2g, sodium 550mg • Carb exchanges 2• GI estimate medium • Gluten-free option

LCO GFO

PER SERVE 1160kJ, protein 31g, total fat 7g (sat. fat 1g), carbs 22g, fibre 2g, sodium 389mg • Carb exchanges 11/2 • GI estimate medium • Gluten-free option • Lower carb