Asian

Crisp pork in lettuce cups with chilli lime sauce
1. 

4 stalks lemongrass, woody outer leaves removed
vegetable oil
400g lean pork mince
1 tbsp palm or soft brown sugar
1 small red onion, finely chopped
A small bunch coriander , chopped (keep some leaves for decoration)
4 baby gem lettuce, leaves separated

CHILLI LIME SAUCE
1 clove garlic, finely chopped
1 small red chilli, deseeded and finely chopped
1 tbsp palm or soft brown sugar
3 limes, juiced, about 125ml
1 tbsp fish sauce

Slice off the hard bottom and top third of the lemongrass and finely chop the soft inner part. Heat a wok or large pan with 2 tbsp oil. Add the lemongrass and fry until soft for about 2 minutes. Add the pork mince and let it go brown and crisp on the bottom before breaking up with spoon. Cook through thoroughly, add the sugar stir again then take off the heat.

To make the sauce, crush the garlic, chilli and sugar to a paste with a mortar and pestle. Add the lime juice and fish sauce and pound until mixed.

Pour the dressing over the warm pork along with the onion and coriander. Gently stir and serve with the chilled baby gem lettuce to scoop up bites with. Sprinkle with more fresh coriander

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