Indonesian Air Fryer Pork Chop Lettuce Wraps
Satay Sauce & Lime-Spritzed Veggies
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Silky soft satay sauce shines in this playful recipe. It’s draped over slices of juicy pork chops, slathered in yellow curry paste and spices before hitting the Air Fryer. Tuck the fragrant meat into airy leaves of Boston lettuce piled with warm rice and crisp radishes and string peas, zapped with lime juice.
We will send you:
- 2 Pork chops
- 100g Radishes
- 100g String peas (sugar snap peas or snow peas)
- 1 Lime
- 1 Head of Boston lettuce
- 30g Peanut butter
- 160g White rice
- 45ml Sweet soy sauce
- 18g Mild yellow curry paste
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Oil
Air fryer
Medium pot
Whisk
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
5 g
Sodium
1810 mg
Total Carb
108 g
Sugars
26 g
Protein
47 g
Fibre
9 g
Preparation
Cook the rice
Preheat the air fryer to 400°F. Lightly oil the basket. In a medium pot, combine the rice, 1 ¼ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Fry the pork
Meanwhile, pat the pork* dry with paper towel and drizzle with oil; spread with ½ the curry paste and season with ½ the spices and S&P. Place in the air fryer basket and fry, 7 to 9 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, separate the lettuce leaves. Halve the radishes lengthwise; thinly slice crosswise. Remove the stem ends of the string peas; thinly slice crosswise. Juice the lime.
Make the satay sauce
In a small bowl, whisk the peanut butter, soy sauce, ½ the lime juice, a drizzle of oil, the remaining curry paste and spices, and S&P.
Season the radishes & string peas
In a medium bowl, combine the radishes, string peas, remaining lime juice, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the lettuce leaves between your plates. Top with the rice, pork, radishes and string peas. Drizzle with the satay sauce. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
