Leftover Spicy Pork and Lettuce Cups Recipe

Use the leftover harissa-glazed pork from the weekend to make these delicious pork and lettuce cups for lunch.



Prep time: 10 minutes

Cook time: 15 minutes

Servings: 2 people


  1. Toast the cashew nuts in a small, heavy-based pan, over a medium heat, until golden, moving them around in the pan often so they brown evenly.
  2. Set aside. 
  3. Heat the groundnut oil in a large non-stick pan and fry the pepper, mushrooms and onions slowly until they turn soft.
  4. Add the finely minced pork and crushed chillies to the vegetables and mix well.
  5. Add the soy sauce and vinegar and mix together.
  6. Cook for a few more minutes, until the pork is heated right through.
  7. Spoon the mixture into the lettuce leaves and top with the cashew nuts to serve.


  1. 40g unsalted cashew nuts
  2. 15ml groundnut oil
  3. 1 red pepper, finely diced
  4. 100g mushroom, finely diced
  5. 1/2 small onion, finely diced
  6. 150g minced leftover pork
  7. 1tsp crushed dried chillies
  8. 15ml dark soy sauce
  9. 5ml rice wine vinegar
  10. 2 gem lettuces, leaves separated