SERVES: 4
SERVING SIZE: 2 LETTUCE CUPS
PREP: 5 MINUTES
PRESSURE: 4 MINUTES
TOTAL: 13 MINUTES
SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: QUICK
Lively and refreshing, with warm spices that are balanced with a citrus accent, this keto friendly version of a classic Thai dish has a light, nutty crunch and beautiful flavors all served up in a crisp lettuce cup.
1⁄2 cup chicken broth
2 tbsp fish sauce
1⁄2 tsp erythritol granular sweetener
1 tsp crushed red pepper flakes
1⁄2 tsp fine grind sea salt
11⁄2 tbsp avocado oil
2 garlic cloves, minced
1lb (450g) ground pork
16–18 roasted peanuts, shelled
3 tbsp lime juice
3 tbsp chopped mint leaves
3 tbsp chopped cilantro
2 tsp sriracha sauce
8 medium hearts-of-romaine lettuce leaves
2 stalks green onions, chopped (green tips only)
1 In a medium bowl, combine the chicken broth, fish sauce, sweetener, red pepper flakes, and sea salt. Mix well. Set aside.
2 Select Sauté (Normal). Once the pot is hot, add the avocado oil and garlic. Sauté, stirring continuously, until the garlic becomes fragrant.
3 Crumble the ground pork into the pot and sauté for 4 minutes or until the pork is fully cooked. Pour the chicken broth mixture over the ground pork.
4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 4 minutes.
5 While the pork is cooking, add the roasted peanuts to a food processor and pulse until coarsely ground. Set aside.
6 When the cook time for the pork is complete, quick release the pressure.
7 Open the lid and add the lime juice, mint, cilantro, and sriracha sauce. Stir to combine.
8 Arrange the lettuce leaves on a serving platter. Fill each cup with 1⁄4 cup of the pork mixture and sprinkle 1 tsp green onions and 1⁄2 tsp ground peanuts over top of each cup. Serve warm.
tip To make this recipe peanut-free, substitute 11⁄2 tbsp ground almonds or cashews for the peanuts or simply omit the peanuts.
CALORIES: 275 FAT: 18g NET CARBS: 3g PROTEIN: 9g