Ingredients
- 400g pork mince
- 3 tbsp vegetable oil
- 3 garlic cloves, grated
- 1 thumb-sized piece of ginger root, peeled and grated
- 1 tbsp dried chilli flakes
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 head iceberg lettuce
- 3 spring onions, sliced
- Zest of half a lime
- 1 red chilli, sliced
- 1 tbsp sesame seeds, toasted
- Heat a non-stick frying pan over a high heat. Add the pork mice and break it up using a wooden spoon so that it browns all over. It’s very important to let the mince sit and caramelise, so don’t keep moving it.
- Make a well in the middle of the mince and add the vegetable oil, garlic, ginger, and chilli flakes. Cook for a few minutes until the garlic turns golden, then stir it into the mince.
- Reduce the heat slightly, then add the soy sauce and oyster sauce. Mix to coat the pork and cook for a further minute until it becomes sticky, then take off the heat.
- Remove the wilted outer leaves from the iceberg lettuce, then carefully remove the core with a knife. Run some cold water from the tap into the hole left from the core (this will make it easier to separate the leaves), then turn upside down and drain. Carefully separate the leaves and pat dry with some kitchen paper, then trim with a knife or kitchen scissors, stack, and set aside.
- Spoon the mince and all the juices from the pan on to a serving plate. Garnish with some spring onions, lime zest, red chilli, and toasted sesame seeds. Serve with the iceberg lettuce cups.
