400g lean pork mince
1 tablesp. oil
Salt and freshly ground black pepper
200g finely shredded red/green cabbage
1 large carrot, peeled and shredded
1 onion, peeled and finely sliced
5cm ginger, peeled and grated
1 red chilli, finely chopped
2 stems of lemon grass, trimmed, outer layer removed, stems chopped
2 teasp. fish sauce
Juice 2 large limes
20g coriander leaves, chopped
20g fresh mint leaves, chopped
To serve:
Little gem lettuce leaves
Jasmine rice
2 tablesp. soy sauce
½ tablesp. fish sauce
2 teasp. brown sugar
1 scallion, trimmed and finely chopped
1cm ginger, peeled and finely chopped
1 red chilli, finely chopped
1 tablesp. lemon juice
400g lean pork mince
1 tablesp. oil
Salt and freshly ground black pepper
200g finely shredded red/green cabbage
1 large carrot, peeled and shredded
1 onion, peeled and finely sliced
5cm ginger, peeled and grated
1 red chilli, finely chopped
2 stems of lemon grass, trimmed, outer layer removed, stems chopped
2 teasp. fish sauce
Juice 2 large limes
20g coriander leaves, chopped
20g fresh mint leaves, chopped
To serve:
Little gem lettuce leaves
Jasmine rice
2 tablesp. soy sauce
½ tablesp. fish sauce
2 teasp. brown sugar
1 scallion, trimmed and finely chopped
1cm ginger, peeled and finely chopped
1 red chilli, finely chopped
1 tablesp. lemon juice
To cook the pork: Heat a little oil in a large non-stick frying pan or large wok, over a medium-high heat. Add half the pork to the pan or wok and season. Allow to brown, then remove to a dish while you cook the rest of the pork. Remove from the pan. Add a little more oil and then add in the onion. Allow to cook until softened, about 4-5 minutes. Add back the pork and cook for 2-3 minutes. Add the cabbage and carrots and cook for another 4-5 minutes.
Once the vegetables are tender add the ginger, lemongrass, chilli, fish sauce and lime juice. Mix until everything is well combined and cook until flavours come together, about 2 minutes. Mix through the herbs.
Combine all the ingredients for the drizzling sauce.
To serve: Spoon some of the rice, then the pork mixture into the lettuce leaves and drizzle over some sauce.
To cook the pork: Heat a little oil in a large non-stick frying pan or large wok, over a medium-high heat. Add half the pork to the pan or wok and season. Allow to brown, then remove to a dish while you cook the rest of the pork. Remove from the pan. Add a little more oil and then add in the onion. Allow to cook until softened, about 4-5 minutes. Add back the pork and cook for 2-3 minutes. Add the cabbage and carrots and cook for another 4-5 minutes.
Once the vegetables are tender add the ginger, lemongrass, chilli, fish sauce and lime juice. Mix until everything is well combined and cook until flavours come together, about 2 minutes. Mix through the herbs.
Combine all the ingredients for the drizzling sauce.
To serve: Spoon some of the rice, then the pork mixture into the lettuce leaves and drizzle over some sauce.
