In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
1 tblsp sunflower oil
250 g lean pork mince
3 garlic cloves (peeled and finely chopped)
1 red chilli (de-seeded and finely chopped)
1 tblsp fish sauce (nampla)
1 tblsp dark soy sauce
1 tblsp caster sugar
5 spring onions (finely chopped)
8 fresh mint leaves (finely chopped)
juice of 1 lime
2 baby gem lettuces (separated into leaves)
thai sweet chilli sauce
Heat the sunflower oil in a large frying pan over a high heat, add the pork mince and fry for 2-3 minutes or until the mince is tender, breaking the mince up with a spoon as it cooks. Add the garlic and chilli and fry for a further minute.
Add the fish sauce, soy sauce and sugar and stir through, frying for another minute until you have a good colour on the meat.
Finally add half the spring onions, mint and the lime juice and fry for 1-2 minutes until the spring onions are just tender.
Remove from the heat and allow to cool until just warm.
Place 1 heaped tablespoon of the aromatic pork in each baby gem lettuce leaf, top with a drizzle of Thai sweet chilli sauce and a garnish with the remaining spring onions and mint.