The Method


Heat the sunflower oil in a large frying pan over a high heat, add the pork mince and fry for 2–3 minutes or until the mince is tender, breaking the mince up with a spoon as it cooks.


Add the garlic and chilli and fry for a further minute.


Add the fish sauce, soy sauce and sugar and stir through, frying for another minute until you have a good colour on the meat.


Finally add half the spring onions, mint and the lime juice and fry for 1–2 minutes until the spring onions are just tender. Remove from the heat and allow to cool until just warm.


Place 1 heaped tablespoon of the aromatic pork in each baby gem lettuce leaf, top with a drizzle of Thai sweet chilli sauce and a garnish with the remaining spring onions and mint.