Thai pork lettuce cups recipe

• Serves 4
• 20 mins to prepare and 10 mins to cook
• 293 calories/serving

Ingredients

• 100g basmati rice
• 1 tbsp sesame oil
• 500g lean pork mince
• 1.5cm piece ginger, peeled and grated
• 1½ red chilies, ½ deseeded and finely chopped, one finely sliced to garnish
• Two garlic cloves, crushed
• 1 tsp lemongrass purée
• ½ tbsp fish sauce
• 1 tbsp clear honey
• One romaine lettuce leaves separated
• One lime, zested, then cut into wedges to serve
• 15g fresh coriander, roughly chopped
• Two spring onions, finely sliced

Method

1. Cook the rice to pack instructions. Drain and set aside.
2. Meanwhile, heat the sesame oil in a large frying pan over medium-high heat.
3. Add the pork mince and fry for 7-8 mins until starting to brown and caramelize.
4. Stir in the ginger, chili, garlic, and lemongrass purée and cook for 3 mins.
5. Stir in the fish sauce and honey. Remove from the heat and add the cooked rice; mix well.
6. Lay the salad leaves on a platter and spoon the mince and rice mixture into the lettuce cups.
7. Sprinkle with the chili, lime zest, coriander, and spring onion. Serve with the lime wedges.