Serves 4



4 garlic cloves, finely chopped

2 eschalots, finely sliced

2 kaffir lime leaves, finely sliced

2 red chillies, finely sliced

3 cm knob of ginger, grated

2 limes, zested and juiced

½ cup coriander leaves or any Asian herb of your choice

½ cup mint leaves or any Asian herb of your choice

500 g pork mince

¼ teaspoon sesame oil

1 tablespoon olive oil

2 tablespoons fish sauce

1 teaspoon palm sugar, grated (alternatively, you could use brown sugar)



Add the garlic, eschalots, kaffir lime leaves, chillies, ginger, lime zest, coriander and mint into a bowl and set aside.

Heat a wok over high heat and add both the oils. Throw in the pork mince and keep moving it around for at least 5 minutes or until the pork is cooked through.

Pour over the fish sauce, palm sugar and fresh lime juice and give it a good mix.

Take it off the heat and add in all the fresh ingredients that we prepared earlier, and give it a final toss.

I love to serve mine in cos lettuce cups with vermicelli noodles, or you can simply enjoy it with steamed rice.



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