Ingredients
Serves 4
- 400g lean pork mince
- 1 tbsp oil
- Salt and freshly ground black pepper
- 200g finely shredded red/green cabbage
- 1 large carrot, peeled and shredded
- 1 onion, peeled and finely sliced
- 5cm ginger, peeled and grated
- 1 red chilli, finely chopped
- 2 stems of lemon grass, trimmed, outer layer removed, stems chopped
- 4 tsp fish sauce
- Juice 1½ large limes
- 2 tbsp coriander leaves, chopped
- 2 tbsp fresh mint leaves, chopped
- Gem lettuce leaves, separated, to serve
- Jasmine rice, to serve
For the sauce
- 2 tbsp soy sauce
- 3 tbsp fish sauce
- 2 tsp brown sugar
- 1 scallion, trimmed and finely chopped
- 1cm ginger, peeled and finely chopped
- 1 red chilli, finely chopped
- 1 tbsp lemon juice
- 2 to 3 tbsp water
Method
- Heat a little oil in a large non-stick frying pan or large wok, over a medium-high heat. Add half the pork to the pan or wok and season. Allow to brown, then remove to a dish while you cook the rest of the pork. Remove from the pan. Add a little more oil and then add in the onion. Allow to cook until softened, about 4-5 minutes. Add back the pork and cook for 2-3 minutes.
- Add the cabbage and carrots and cook for another 4-5 minutes.
- Once the vegetables are tender, add the ginger, lemongrass, chilli, fish sauce and lime juice. Mix until everything is well combined and cook until flavours come together, about 2 minutes.
- Combine all the ingredients for the drizzling sauce.
- To serve: spoon the pork mixture into the lettuce leaves, sprinkle over the coriander and mint and drizzle over some sauce.
- Serve with jasmine rice.
