You’ll need the following for this recipe:
– Minced pork , about 400 grams
– Vegetable oil, about three tablespoons
– Grated garlic, equal to three cloves
– A thumb-sized piece of peeled and grated ginger root
– One tablespoon of dried chilli flakes
– Dark soy sauce, two tablespoons
– Two tablespoons of oyster sauce
– A full head of iceberg lettuce
– Three sliced spring onions
– Zest from half a lime
– A sliced red chilli
– One tablespoon of toasted sesame seeds
Begin by heating a non-stick frying pan at high temperature. Place the pork mince in the heated pan and crumble it by means of a wooden spoon to ensure that it evenly browns. Allow the mince to develop a caramelised coating by not continually stirring.
Next, make a hole in the middle of the mince and incorporate the vegetable oil, garlic, ginger root and chilli flakes. Let these ingredients cook for a few minutes until the garlic adopts a golden hue before mixing them into the mince.
Following this, reduce the heat slightly and add the soy sauce and oyster sauce. Blend these into the pork and allow it to cook for another minute or so until it becomes sticky, and then remove from heat.
Take the iceberg lettuce and peel away the outer wilted leaves. Extract the core carefully using a knife. Hold the lettuce under cold running tap water, filling the space left by the core (this makes separating the leaves easier). Then, turn the lettuce upside down to drain, separate the leaves carefully and dab them dry using some kitchen tissue. Trim using a knife or kitchen scissors, then stack and put aside.
Transfer the cooked mix along with all the pan drippings onto a serving dish. Embellish with some spring onions, zest from the lime, red chilli slices and the toasted sesame seeds. This dish is best served in the iceberg lettuce cups.