Lettuce wraps with miso pork

Lettuce wraps with miso pork

As long as the main components of this dish are present (miso pork, lettuce, rice, garnish) you can have as many other fillings as you like. Here, I've lined up some of my favourites.


  • 2 heads lettuce, such as butterhead, escarole, oakleaf, leaves separated, washed and dried

For the miso pork

For the fillings (optional)

  • 400g/14oz cooked Japanese short grain rice
  • 150g/5½oz vermicelli noodles
  • 1 tbsp roasted sesame oil
  • ½ tbsp roasted sesame seeds
  • 1 garlic clove, grated
  • seasonal vegetables, cut into long strips
  • splash soy sauce and mirin
  • 6 eggs
  • 100g/3½oz spring onions, sliced at a sharp angle, soaked in water and drained
  • 30g/1oz chopped herbs (such as coriander, mint, shiso, chives or a mix)
  • pickles (such as pickled greens, umeboshi, daikon, kimchi)
  • condiments (such as chilli oil, shichimi spice, peanuts, mayonnaise, nori seaweed flakes)
  • salt


  1. First, prepare the fillings and set aside: cook the rice. Soak the noodles in hot water following packet instructions, drain, then mix with the sesame oil, sesame seeds, garlic and a pinch of salt. You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using.

  2. To make the miso pork, heat the sesame oil in a large pan over a high heat and stir-fry the pork, adding the spices or walnuts, if using. Add the ginger and stir-fry until the pork has changed colour. Add the sake and soy sauce and cook until the liquid has reduced by half, then add the sugar and miso and mix until well combined. Simmer over a low heat for another couple of minutes then transfer to a serving bowl.

  3. Put the lettuce leaves on a large plate. Set all the fillings out on the table and let people assemble their own lettuce wraps.

Recipe Tips

If you have veg boxes delivered or have a good veg grocer, add some seasonal veg – it’s a great way to introduce new vegetables to the family.

I always like a bit of acidity in my food, so a pickle of some sort is often on the table, as well as chilli oil for the adults.