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Thai pork lettuce cups
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250g jasmine rice
1 tsp vegetable oil
2 shallots, sliced
1 red chilli, deseeded and finely chopped
2 lemongrass stalks, tough outer leaves removed, sliced
500g pack essential Waitrose British Pork Mince
Juice of 2 limes
1 tbsp fish sauce
1/2 tsp caster sugar
25g pack Cooks’ Ingredients Mint, shredded
2 little gem lettuces, leaves separated
1. Toast 1 tbsp of the rice in a non-stick frying pan for 4-5 minutes until golden brown, then leave to cool. Roughly crush in a pestle and mortar. Cook the remaining rice in a pan of boiling water according to packet instructions.
2. Heat the oil in a wok or large frying pan and stir-fry the shallots, chilli and lemongrass for 1 minute. Add the pork and stir-fry for 8-10 minutes, until lightly browned and completely cooked through.
3. In a bowl, mix together the lime juice, fish sauce, sugar and 1 tbsp water. Stir into the pork, continuing to cook for 1 minute, then remove from the heat and stir in most of the mint.
4. Separate the lettuce leaves and arrange on plates then, using a slotted spoon, divide the pork between the leaves. Scatter over the crushed toasted rice and reserved mint and serve with steamed rice.
Typical values per serving:
This recipe was first published in March 2017.