Thai Chili Lettuce Wraps in 10 Minutes

(tap measurement to shuffle units)

(tap text to cross out step)

• Step 1

  Heat a large frying pan and add a little olive oil. Mix the minced pork together and season with salt and black pepper. Fry the mixture in the hot pan until it becomes crisp and brown, breaking it down to a fine consistency. Drain the crisped mince in a sieve to help it stay crispy. Set aside.

  • 1 tbsp extra virgin olive oil, for stir frying (15 g)
  • 1 lb pork, minced (450 g)
    (or any minced meat)
  • ¼ tsp salt (1.5 g)
    (to taste)
  • ¼ tsp black pepper (1 g)
    (to taste)
• Step 2

  Add the garlic, ginger, and thai red chili. Fry the mixture with light brown sugar for two minutes.

  • 2 clove garlic, peeled and finely chopped (6 g)
  • 1 inch ginger, peeled and finely chopped (20 g)
  • 1 tbsp light brown sugar (15 g)
• Step 3

  Add the fish sauce and heat through. Stir in the lime zest and juice, then incorporate the green onions, stirring for an additional thirty seconds. Turn off the heat.

  • 1 tbsp fish sauce, to taste (15 g)
  • 1 tbsp lime, juiced (15 g)
  • 3 green onions, sliced (50 g)
• Step 4

  Mix all the dressing ingredients together and adjust to taste.
• Step 5

  To serve, spoon some of the mince mixture into the lettuce leaves and drizzle with a little dressing before serving.

  • 2 head lettuce, separated into leaves, to serve (100 g)