Asian Pork In Lettuce Leaves
|Garlic||2 Clove (10 gm), finely chopped|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Lime||1 , juiced and zested|
|Chopped coriander||2 Tablespoon|
|Groundnut oil/Sunflower oil||1 Tablespoon|
|Lean minced pork||225 Gram|
|Chopped unsalted peanuts||1 Tablespoon|
|Chopped canned bamboo shoots||2 Tablespoon|
|Nam pla/Reduced-salt light soy sauce||1 Tablespoon (Thai Fish Sauce)|
|Runny honey||1 Teaspoon|
|Birds eye chili||1 , finely chopped|
|Shallots||2 , thinly sliced|
|Oranges||2 Large, segmented|
|Chopped mint||2 Tablespoon|
|Gem lettuce||2 , separated into leaves|
Heat a large frying pan or wok.
Mix together the garlic, pepper, lime juice and zest and half of the coriander in a bowl.
Add the oil to the pan, tip in the garlic mixture and stir-fry for 30 seconds.
Add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince with a wooden spoon as it cooks.
Add the peanuts, bamboo shoots, fish sauce or soy sauce, honey and chilli to the pork mixture and cook for another 5 minutes or until the liquid has almost completely evaporated, stirring occasionally.
Season to taste.
Place the shallots in a bowl with the orange segments and a heaped teaspoon each of the mint and remaining coriander.
Mix until well combined and pile into the middle of a large plate or platter.
Stir in the remaining mint and coriander into the pork mixture and use to fill the lettuce leaves, arranging them around the orange salad.
Place a little of the orange salad on top of each pork parcel and eat immediately.