pork-chilli-lettuce-cups

Pork & chilli lettuce cups

Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months

1 tbsp vegetable oil
1 shallot, thinly sliced
1 lemongrass stalk, finely chopped
4 garlic cloves, grated
1 birds-eye chilli, finely chopped
500g pork mince
1 tbsp fish sauce
1 tsp dark brown soft sugar
2 limes, juiced
2 Little Gem lettuces, leaves separated
thinly sliced spring onions, shredded carrots, finely chopped coriander leaves and mint leaves, to serve

STEP 1
Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
STEP 2
Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.