Prep Time: 20 Mins
Cook Time: 10 Mins
Serves: 4 People
Ingredients
- 100g basmati rice
- 1 tbsp sesame oil
- 500g pork mince
- 1.5cm piece ginger, peeled and grated
- 1½ red chillies, ½ deseeded and finely chopped, 1 finely sliced to garnish
- 2 garlic cloves, crushed
- 1 tsp lemongrass purée
- ½ tbsp fish sauce
- 1 tbsp clear honey
- 1 romaine lettuce, leaves separated
- 1 lime, zested then cut into wedges to serve
- 15g fresh coriander, roughly chopped
- 2 spring onions, finely sliced
Method
- Cook the rice to pack instructions. Drain and set aside.
- Meanwhile, heat the sesame oil in a large frying pan over a medium-high heat. Add the pork mince and fry for 7-8 mins until starting to brown and caramelise. Stir in the ginger, chilli, garlic and lemongrass purée and continue to cook for 3 mins. Stir in the fish sauce and honey. Remove from the heat and add the cooked rice; mix well.
- Lay the salad leaves on a platter and spoon the mince and rice mixture into the lettuce cups. Sprinkle with the chilli, lime zest, coriander and spring onion. Serve with the lime wedges.
