Thai pork lettuce cups
I like serving these Thai pork lettuce cups at drink parties, particularly during the Summer. The pork filling can be made ahead and kept in the fridge – reheating it is super quick and easy, then you’re ready to serve. You can mix the pork filling with steamed jasmine rice if you like before serving!
Ingredients
Method
- Put the paste ingredients in a small food processor and pulse until you get a coarse paste.
- Heat a drop of sesame oil in a large frying pan or wok. Add the pork mince and stir-fry for about 8 mins until brown. Move to a plate, discard the liquid. Add the remaining oil to the wok and stir-fry the paste for a minute or so then put back the pork. Add the fish sauce, sugar and juice of ½ lime. Stir until the pork starts to caramelise.
- Remove from the heat and add the chopped herbs and spring onion. Mix well.
- Lay the salad leaves on a large serving platter and spoon some mince into each lettuce cups. Drizzle with sweet chilli sauce and scatter some coriander leaves all over them.
- Serve with the lime wedges.