Recipe by dagac4
From an Ainsley Harriot cookbook. A favourite in our house. The flavours come together beautifully to give a really refreshing taste. Lovely on a summer evening.
Top Review by Syrinx
Very tasty, and quite spicy. We served it in lettuce leaf boats, so didn't need all the liquid - if serving it this way again, I would half the amounts of soy sauce, fish sauce, lime juice and vinegar, just to avoid having to pour the leftover dressing off the plates and down the sink afterwards! Otherwise, I wouldn't change a thing. :-) We didn't need all the limes. This would make a very good starter for a dinner party. Reviewed for Pick A Chef, Fall 2007.
- 16 -20 crispy lettuce leaves
- 1 tablespoon sunflower oil
- 1 lb ground pork
- 2 teaspoons grated fresh ginger
- 1 red chile, seeded and finely chopped
- 1 garlic clove
- 4 spring onions, finely chopped
- 2 tablespoons fresh coriander
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons white wine vinegar
- 1 teaspoon soft light brown sugar
- 4 limes
Directions See How It's Made
- Heat half of the oil in a large frying pan, add half the pork and cook over a high heat stirring occasionally until brown and crispy. Set aside, heat rest of oil and cook remaining pork in the same way.
- In a bowl mil together the ginger, chilli, garlic, spring onions and the coriander. Add the soy sauce, vinegar, fish sauce, sugar and the juice of one of the limes. Mix well.
- Pour over the crispy pork and stir to mix together.
- Pile the mixture onto the individual lettuce leaves, give each one a squeeze of lime juice or serve with a wedge of lime.