Aromatic Pork Mince in Lettuce Leaves

This inventive dish sprang from a fridge forage for a hungry daughter, turning simple pork mince into an aromatic delight thats perfect for casual family feasts. With its zesty Asian-inspired vibes, it feels like a mini adventure on the plate, evoking the thrill of street food wrapped in crisp leaves. A cheeky nod to leftover wizardry: who knew the fridge could be such a flavour factory?

The pork mince sizzles with ginger, garlic, and lemongrass, mingling with fiery chillies, tangy lime, and umami fish sauce for a bold, balanced taste. Fresh herbs like coriander and basil add vibrancy, while bean sprouts and peanuts bring crunch to the tender mince. Scooped into cool lettuce leaves, it offers a refreshing contrast, making every bite a textural tango of warmth and crispness.

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

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.
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.