Pork & lemon grass larb

No need for cutlery - just roll up these lettuce cups and enjoy the delicious filling. South-East Asian flavours of kecap manis and fish sauce stand out in this pork stir-fry.

Recipe «Pork & lemon grass larb» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp kecap manis, 2 tbsp fresh lime juice, 1 tbsp fish sauce, 1 tbsp brown sugar, 2 tsp sambal oelek , 1 tbsp extra light olive oil, 600g pork mince, 1 stem lemon grass, pale section only, finely chopped , 8 iceberg lettuce leaves, 1/2 cup fresh mint leaves, 110g bean sprouts, trimmed.

Ingredients:

• 2 tbsp kecap manis 
• 2 tbsp fresh lime juice 
• 1 tbsp fish sauce 
• 1 tbsp brown sugar 
• 2 tsp sambal oelek 
• 1 tbsp extra light olive oil 
• 600g pork mince 
• 1 stem lemon grass, pale section only, finely chopped 
• 8 iceberg lettuce leaves 
• 1/2 cup fresh mint leaves 
• 110g bean sprouts, trimmed 

Instructions

1. Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small jug.
2. Heat the oil in a wok or large frying pan over high heat until just smoking. Add the mince and stir-fry for 5 minutes or until the mince changes colour. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.
3. Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves. Top with the mint and bean sprouts to serve.