eCook Meal
Miso Pork Lettuce Wraps
with sushi rice & spicy pickled cucumber
Miso marinated pork kassler slices, sushi rice, and spicy pickled cucumber wrapped up in lettuce cups. Drizzled in sticky miso sauce and garnished with toasted black sesame seeds and fresh coriander. A divine dinner awaits!
Serving guide
Choose your portion size.
RICE, RICE BABY!
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
MARINATE TIME
Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat of the Pork kassler to prevent the meat from buckling during frying. In a bowl, whisk the miso paste, the Sake and 10ml of a sweetener of choice. Add the pork kassler to the miso mixture and toss to combine. Set aside to marinate.
IN A PICKLE
In a bowl, add the Cucumber half-moons, the chilli flakes (to taste), the pickling liquid and some seasoning. Mix to combine and set aside to pickle.
TOASTY SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the kassler from the marinade and sear fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and charred. Remove from the pan and slice into strips. Return the pan, wiped down, to a medium heat with the remaining marinade and 50ml of water. Simmer for 3-4 minutes until reduced and thickened. Remove from the pan and place in a bowl.
PLATE IT UP!
Prepare your lettuce wrap station: charred miso Pork slices, the rinsed green leaves, the bowl of the miso marinade sauce, the sushi rice, the pickled spicy cucumbers, the toasted sesame seeds, and the rinsed coriander leaves. Load up your lettuce cups any way you like. Enjoy!
RICE, RICE BABY!
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
MARINATE TIME
Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat of the Pork kasslers to prevent the meat from buckling during frying. In a bowl, whisk the miso paste, the Sake and 20ml of a sweetener of choice. Add the pork kassler to the miso mixture and toss to combine. Set aside to marinate.
IN A PICKLE
In a bowl, add the Cucumber half-moons, the chilli flakes (to taste), the pickling liquid and some seasoning. Mix to combine and set aside to pickle.
TOASTY SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the kassler from the marinade and sear fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and charred. Remove from the pan and slice into strips. Return the pan, wiped down, to a medium heat with the remaining marinade and 100ml of water. Simmer for 4-5 minutes until reduced and thickened. Remove from the pan and place in a bowl.
PLATE IT UP!
Prepare your lettuce wrap station: charred miso Pork slices, the rinsed green leaves, the bowl of the miso marinade sauce, the sushi rice, the pickled spicy cucumbers, the toasted sesame seeds, and the rinsed coriander leaves. Load up your lettuce cups any way you like. Enjoy!
RICE, RICE BABY!
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
MARINATE TIME
Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat of the Pork kasslers to prevent the meat from buckling during frying. In a bowl, whisk the miso paste, the Sake and 30ml of a sweetener of choice. Add the pork kassler to the miso mixture and toss to combine. Set aside to marinate.
IN A PICKLE
In a bowl, add the Cucumber half-moons, the chilli flakes (to taste), the pickling liquid and some seasoning. Mix to combine and set aside to pickle.
TOASTY SESAME
Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the kassler from the marinade and sear fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and charred. Remove from the pan and slice into strips. Return the pan, wiped down, to a medium heat with the remaining marinade and 150ml of water. Simmer for 5-6 minutes until reduced and thickened. Remove from the pan and place in a bowl.
PLATE IT UP!
Prepare your lettuce wrap station: charred miso Pork slices, the rinsed green leaves, the bowl of the miso marinade sauce, the sushi rice, the pickled spicy cucumbers, the toasted sesame seeds, and the rinsed coriander leaves. Load up your lettuce cups any way you like. Enjoy!
RICE, RICE BABY!
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
MARINATE TIME
Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat of the Pork kasslers to prevent the meat from buckling during frying. In a bowl, whisk the miso paste, the Sake and 40ml of a sweetener of choice. Add the pork kassler to the miso mixture and toss to combine. Set aside to marinate.
IN A PICKLE
In a bowl, add the Cucumber half-moons, the chilli flakes (to taste), the pickling liquid and some seasoning. Mix to combine and set aside to pickle.
TOASTY SESAME
Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the kassler from the marinade and sear fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and charred. Remove from the pan and slice into strips. Return the pan, wiped down, to a medium heat with the remaining marinade and 200ml of water. Simmer for 6-7 minutes until reduced and thickened. Remove from the pan and place in a bowl.
PLATE IT UP!
Prepare your lettuce wrap station: charred miso Pork slices, the rinsed green leaves, the bowl of the miso marinade sauce, the sushi rice, the pickled spicy cucumbers, the toasted sesame seeds, and the rinsed coriander leaves. Load up your lettuce cups any way you like. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R162.73
for 4 servings · R40.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Black Sesame Seeds needs 30 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Miso Paste needs 60 mlMiso Tasty White Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Sake
- Pickling Liquid
- Pork Kassler Loin Steak
- Sushi Rice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Miso Pork Lettuce Wraps?
The preparation time for Miso Pork Lettuce Wraps with sushi rice & spicy pickled cucumber is between 30 and 45 minutes.
What is the total time required to make Miso Pork Lettuce Wraps with sushi rice & spicy pickled cucumber?
The total time required to make Miso Pork Lettuce Wraps with sushi rice & spicy pickled cucumber is between 40 and 55 minutes.
How many servings does Miso Pork Lettuce Wraps provide?
4 servings
What are the main ingredients in Miso Pork Lettuce Wraps?
Black Sesame Seeds, Cucumber, Dried Chilli Flakes, Fresh Coriander, Green Leaves, Miso Paste, Pickling Liquid, Pork Kassler Loin Steak, Sake, Sushi Rice
What is the nutritional information of Miso Pork Lettuce Wraps?
Calories: 725, Carbs: 78 grams, Fat: grams, Protein: 38.8 grams, Sugar: 20.1 grams, Salt: 2329 grams
How do I prepare Miso Pork Lettuce Wraps?
FRYING FRENZY: Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the kassler from the marinade and sear fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and charred. Remove from the pan and slice into strips. Return the pan, wiped down, to a medium heat with the remaining marinade and 100ml of water. Simmer for 4-5 minutes until reduced and thickened. Remove from the pan and place in a bowl. RICE, RICE BABY!: Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. IN A PICKLE: In a bowl, add the cucumber half-moons, the chilli flakes (to taste), the pickling liquid and some seasoning. Mix to combine and set aside to pickle. TOASTY SESAME: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. MARINATE TIME: Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat of the pork kasslers to prevent the meat from buckling during frying. In a bowl, whisk the miso paste, the sake and 20ml of a sweetener of choice. Add the pork kassler to the miso mixture and toss to combine. Set aside to marinate. PLATE IT UP!: Prepare your lettuce wrap station: charred miso pork slices, the rinsed green leaves, the bowl of the miso marinade sauce, the sushi rice, the pickled spicy cucumbers, the toasted sesame seeds, and the rinsed coriander leaves. Load up your lettuce cups any way you like. Enjoy!
What should be prepared from my kitchen to make Miso Pork Lettuce Wraps?
Black Sesame Seeds, Cucumber, Dried Chilli Flakes, Fresh Coriander, Green Leaves, Miso Paste, Pickling Liquid, Pork Kassler Loin Steak, Sake, Sushi Rice
How many calories does Miso Pork Lettuce Wraps have?
725 calories
How much fat content does Miso Pork Lettuce Wraps have?
grams