Thai Larb With Pork And Lemongrass - cooking recipe

Ingredients

2 tablespoons ketjap manis or 2 tablespoons sweet soy sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
2 teaspoons sambal oelek
1 tablespoon extra light olive oil
600 g pork mince (can use chicken or turkey as well)
1 stem lemongrass, pale section only, finely chopped
8 butter lettuce leaves
1/2 cup fresh mint leaves
1 cup bean sprouts, trimmed

Preparation

Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
Heat the oil in a wok or large frying pan over high heat and add the pork mince stir-frying for 5 minutes or until the mince browns nicely. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.
Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.
Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves.
Garnish with the mint and bean sprouts to serve.