Ingredients

Pork Mince

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp grated ginger
• 1 tbsp lemon grass, finely chopped
• 600g pork mince
• 3-4 birds eye chillies, finely chopped
• 1 tbsp Thai fish sauce
• 1 tbsp brown sugar
• juice 1 lime
• 6 tbsp finely chopped coriander
• 2 tbsp basil leaves, shredded
• 6 spring onions, finely chopped
• 100g bean sprouts
• 100g roasted peanuts, roughly chopped
• freshly ground black pepper

To Serve

• ice-burg or cos lettuce leaves, separated
• deep fried shallots

Method

1. Mince:Heat the oil in a large saucepan over a moderate heat, add the onions and sauté for a couple of minutes until translucent. Add the garlic, ginger and lemon grass and cook for a further minute. Stir in the pork mince and chillies, mix with a wooden spoon so that the mince is separated and lightly browned. Stir in the fish sauce and brown sugar, leave to cook for 5-8 minutes mixing regularly so everything is evenly cooked. Mix in the lime juice, herbs and bean sprouts and cook for a further 3 minutes. To finish stir in the nuts and season with a generous amount of freshly ground pepper.
2. To Serve:Serve the mince in a serving with deep fried shallots scattered over the top and a bowl of lettuce leaves to wrap the mince in. If you prefer you can serve the mince in the lettuce leaves (cup side up) with the shallots scattered over the top.