Spicy Pork Larb Cups - cooking recipe

Ingredients

None None For the Larb
2 tsp peanut oil
1 2/3 lbs ground pork
2 tsp fish sauce
2 tbsp thick sweet soy sauce (kecap manis) or substitue 1 1/2 tbsp light soy sauce plus 1/2 tbsp honey or molasses
1 clove garlic, crushed
1 tsp freshly grated ginger
2 None spring onions, thinly sliced on the diagonal
1 None red or green hot chili, thinly sliced
1 cup bean sprouts
2/3 cup cilantro, chopped
None None For the Dressing and to Serve
1/2 None small cucumber, peeled, seeded, finely chopped
1/4 cup lime juice
2 tsp sesame oil
1 tbsp fish sauce
2 tsp finely chopped palm sugar or brown sugar
8 None iceberg lettuce cups, trimmed with scissors
None None Lime wedges, to serve

Preparation

Heat peanut oil in a wok on high, swirling to coat. Stir-fry pork, in batches, for 2-3 minutes, until cooked through. Return all pork to wok Add fish sauce, thick sweet soy sauce, garlic, ginger, onion, and chili, and stir-fry for 1-2 mins, until heated through. Remove from heat.
Add bean sprouts and cilantro and toss.
To make dressing, combine cucumber, lime juice, sesame oil, fish sauce and sugar in a glass bowl.
To serve, place lettuce cups on a platter. Fill with pork mixture and drizzle with dressing. Serve with lime wedges and remaining dressing.