Try this delicious, low carb, spring recipe.


  • 1 tablespoon peanut oil

  • 400g lean pork mince

  • 1 stem lemon grass, pale selection only, finely chopped

  • 1 fresh chilli, finely chopped

  • ¼ cup of lime juice

  • 1 tablespoon of fish sauce

  • 1 teaspoon of finely grated lime rind

  • 1 small red onion, thinly sliced

  • ½ cup coriander leaves

  • 1 tablespoon fresh mint

  • 4 full Baby Cos lettuce leaves

  • ½ cup of crushed roasted peanuts


  • 1.

    Heat peanut oil in a wok over high heat. Stir-fry together pork mince, lemon grass and chilli until pork is cooked through. In a separate bowl whisk together lime juice, fish sauce, sweet chilli and lime rind.

  • 2.

    Once pork mixture is cooked, remove from heat and drizzle over the lime mixture. Stir in onion, coriander and mint.

  • 3.

    To serve lay a complete lettuce leaf over each plate, and spoon pork mixture onto the lettuce, using it as a bowl. Sprinkle with peanuts.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 415kj
  • Fat Total 27g
  • Saturated Fat 4g
  • Protein 32g
  • Carbohydrate 15g
  • Sugar 4g
  • Sodium 417mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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3.3g carbs per serve.

To learn more about controlling carbohydrates, and for tips and hints to manage your long-term weight loss or management goals, visit

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