TOTAL TIME: PREP Less than 30 mins COOK Less than 10 mins

Ingredients -

1 tbsp vegetable oil
200g/7oz lean pork mince
1 red pepper, seeds removed, thinly sliced
1 small red onion, thinly sliced
2 red chillies, finely chopped
2 limes, juice only
4 tbsp Thai fish sauce (nam pla)
pinch palm sugar or caster sugar
6 spring onions, finely sliced
1 small bunch coriander, chopped
1 small handful mint leaves, chopped
1-2 tbsp Thai sweet chilli sauce
1 iceberg lettuce, halved, leaves separated

Directions -

Heat the vegetable oil in a large a pan over a medium-high heat and fry the pork mince with the red pepper and half of the red onion for about five minutes or until the pork is cooked through and browned in places. Drain off any excess liquid and set aside.

In a large bowl, combine all of the remaining ingredients, apart from the lettuce leaves, then add the hot pork and stir to combine. Taste the mixture and add more fish sauce or palm sugar, to taste.

To serve, arrange the lettuce leaves on a serving platter and spoon the pork mixture into the leaves.