Back to Recipe Menu

Pork lettuce cups


  • Whisk the sherry, plum sauce, honey, hoisin, salt and 5-spice powder with ¼ cup stock in a large bowl and mix well.
  • Butterfly slice each pork fillet into 2 and batten out. Then toss in the marinade and refrigerate for 1-2 hours.
  • When ready, slice the pork into matchsticks.
  • Soak the shiitakes in hot water for about 15 mins. Drain well, discard the stalks and finely slice the caps.
  • When ready, heat the oil in a wok (or large non-stick pan) and gently saute the leek, carrots, celery and shiitakes until softish. Add the remaining stock and marinade. Mix well and cook down. Then add the pork and briefly toss. Taste for seasoning.
  • Spoon the pork mixture into individual lettuce cups and serve.


  • 2 tbsp sweet sherry
  • 2 tbsp Chinese plum sauce
  • 6 tbsp honey
  • 6 tbsp hoisin sauce
  • 1 tspn sea salt flakes
  • ½ tspn 5-spice powder
  • ½ cup chicken stock
  • 2-3 pork fillets
  • 8 shiitake mushrooms
  • 1 tbsp vegetable oil
  • 1 large leek, finely sliced
  • 4-5 baby carrots, finely sliced
  • 2 celery stalks, finely sliced
  • iceberg lettuce cups

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm