To serve:
Little gem lettuce leaves
Jasmine rice
To serve:
Little gem lettuce leaves
Jasmine rice
To cook the pork: Heat a little oil in a large non-stick frying pan or large wok, over a medium-high heat. Add half the pork to the pan or wok and season. Allow to brown, then remove to a dish while you cook the rest of the pork. Remove from the pan. Add a little more oil and then add in the onion. Allow to cook until softened, about 4-5 minutes. Add back the pork and cook for 2-3 minutes. Add the cabbage and carrots and cook for another 4-5 minutes.
Once the vegetables are tender add the ginger, lemongrass, chilli, fish sauce and lime juice. Mix until everything is well combined and cook until flavours come together, about 2 minutes. Mix through the herbs.
Combine all the ingredients for the drizzling sauce.
To serve: Spoon some of the rice, then the pork mixture into the lettuce leaves and drizzle over some sauce.
To cook the pork: Heat a little oil in a large non-stick frying pan or large wok, over a medium-high heat. Add half the pork to the pan or wok and season. Allow to brown, then remove to a dish while you cook the rest of the pork. Remove from the pan. Add a little more oil and then add in the onion. Allow to cook until softened, about 4-5 minutes. Add back the pork and cook for 2-3 minutes. Add the cabbage and carrots and cook for another 4-5 minutes.
Once the vegetables are tender add the ginger, lemongrass, chilli, fish sauce and lime juice. Mix until everything is well combined and cook until flavours come together, about 2 minutes. Mix through the herbs.
Combine all the ingredients for the drizzling sauce.
To serve: Spoon some of the rice, then the pork mixture into the lettuce leaves and drizzle over some sauce.
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