Asian Pork Lettuce Cups
An exciting and super delicious way to eat pork mince.
SERVES
4
PEOPLE
Ingredients
1 tbsp sunflower oil
250g pork mince (belly is good)
2 large garlic cloves, peeled, finely chopped
1 red chilli, deseeded, finely chopped
1 dsp fish sauce (nam pla)
1 dsp soy sauce
1 tbsp palm or soft brown sugar
5 spring onions, finely sliced at an angle
a small handful of coriander, roughly torn
12 fresh mint leaves, roughly torn
freshly squeezed juice of 1 lime
To serve
12 leaves of iceberg or baby gem lettuces, separated into leaves
Thai sweet chilli sauce
Method
Heat the sunflower oil in a wide frying pan over a high heat, add the mince and fry for 2-3 minutes or until the pork is tender, breaking the mince up with a spoon to ensure even cooking.
Push the mince to the side of the pan. Add the garlic and chilli and fry for a further minute. Add the fish sauce, soy sauce and sugar, stir and fry for another minute until just cooked.
Finally, add half the spring onions, coriander, mint and the lime juice and fry for 1-2 minutes. Remove from the heat and allow to cool a little.
Scoop 1 tablespoon of the aromatic pork into each lettuce leaf. Top with a drizzle of Thai sweet chilli sauce. Add a sprinkling with the remaining spring onions, coriander and mint.
