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Butter lettuce and pork wraps
Butter lettuce and pork wraps
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Prep Time:
130 minutes
Cook Time:
15 minutes
Total Time:
145 minutes
Tandoori-spiced pork wrapped in crisp lettuce for a delightful dinner.
Ingredients:
  • 600g small pork fillets, trimmed
  • 155.00 gm tandoori curry paste
  • 2 x 200g tubs Greek-style natural yoghurt
  • 125.00 ml mint leaves, finely chopped
  • 12 butter lettuce leaves, washed, chilled
  • Mango chutney, to serve
  • Barbecued naan bread, to serve
Instructions:
  • Place the pork in a lovely ceramic dish. Mix the curry paste with a tub of yoghurt. Drizzle the mixture over the pork and ensure it's coated all around. Cover the dish and let it chill in the fridge for a minimum of 2 hours.
  • Combine the remaining yoghurt with fresh mint and a pinch of salt and pepper. Chill in the refrigerator for 2 hours or until you're ready to enjoy it.
  • Preheat barbecue plate over medium-high heat. Grill pork, turning occasionally, for 15 to 18 minutes until fully cooked. Transfer to a plate and cover with foil. Allow it to cool slightly before serving.
  • Slice the pork thinly and place on lettuce leaves. Drizzle minted yoghurt and chutney on top. Serve with barbecued naan bread.

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