Pork & chilli lettuce cups

• vegetable oil↗1 tbsp 1 tbsp
• shallot↗1 1

  thinly sliced

• lemongrass stalk1 1

  finely chopped

• garlic cloves↗4 4

  grated

• birds-eye chilli↗1 1

  finely chopped

• pork mince↗500g 500g
• fish sauce↗1 tbsp 1 tbsp
• dark brown soft sugar↗1 tsp 1 tsp
• limes↗2 2

  juiced

• Little Gem lettuces↗2 2

  leaves separated

• spring onions↗thinly sliced thinly sliced

  shredded carrots, finely chopped coriander leaves and mint leaves, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.

2. 2

   Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.