Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Portions: 1-2 servings Ingredients: 13
INGREDIENTS
1-2 tsp of xanthan gum or potato starch (please don’t use cornflour)
3 tbsp water
2.5 tbsp lime juice (1-2 limes)
2 tbsp fish sauce
2 tbsp brown or coconut sugar (optional)
2 tbsp ground nut oil
1 tbsp freshly grated ginger
3 garlic cloves minced
1 lemon grass stalk finely chopped (if it’s dried it will rehydrate in the juices)
2 fresh birds eye chilli (if you can handle it) or 2 tsp of dried chilli flakes
500g pork mince
1/2 red onion finely chopped
1/3 coriander or parsley leaves (plus extra to garnish)
7-8 leaves - baby cos, romaine leaves or iceberg lettuce
TOPPINGS
3 tbsp crushed peanuts
1/3 cup mint leaves (plus extra to garnish)
DIRECTIONS
1. For the sauce - combine water and thickener into a small bowl and whisk up until it’s lump free, then mix in the lime juice, fish sauce and sugar. Set aside.
2. Heat up the nut oil in a wok over medium to high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Being careful not to let the garlic burn, it will taste bitter.
3. Add the mince and cook through on a high heat, breaking up the mince into small pieces to ensure it cooks fully.
4. Once the pork is cooked through it should be a tan colour (about 3 to 4 minutes). Add the sauce and cook for 45 seconds to 1 minute, enough to coat the pork completely and for the sauce to thicken.
5. Remove wok from heat and stir through the red onion, coriander/parsley and mint leaves.
6. Spoon filling into your lettuce cups/wraps, top with peanuts, extra herbs and a squeeze of lime on top and devour!