1 tbs peanut oil
500g lean pork mince
1 stem lemon grass, pale section only, finely chopped
1 fresh long green chilli, finely chopped
60ml (1/4 cup) fresh lime juice
1 tbs fish sauce
1 tbs sweet chilli sauce
1 tsp finely grated lime rind
1/2 small red onion, thinly sliced
1/3 cup fresh coriander leaves
2 tbs torn fresh mint
Baby cos lettuce leaves, to serve
40g (1/4 cup) finely chopped roasted peanuts, to serve
How to make
Heat half the oil in a wok over high heat until just smoking. Add half the pork mince, lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until pork changes colour. Transfer to a heatproof bowl. Repeat with the remaining oil, pork, lemon grass and chilli, reheating the wok between batches. Set aside for 15 minutes to cool slightly.
Whisk together the lime juice, fish sauce, sweet chilli sauce and lime rind in a small bowl until well combined. Drizzle the pork mixture with the dressing. Add the onion, coriander and mint and stir to combine. Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve.
Variations to recipe
If you don't like using pork mince you could substitute chicken mince. For vegetarians try bean mix, tofu, veggie mince or lentils.