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Seasoned pork mince wrapped in crunchy cos lettuce is taste and texture perfection. A Thai classic, this recipe is a masked hero.
3 spring onions, finely chopped
1 clove garlic, finely chopped
1 tsp lemon pepper seasoning (see tips)
2 tsp grated palm sugar
2 Tbsp fish sauce
3 Tbsp lime juice
good pinch dried chilli flakes or more to taste
To serve
Baby cos lettuce leaves
Handful fresh coriander leaves
1 kaffir lime leaf, very finely shredded
Toasted rice (see tips)
1 lime cut into wedges
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
3 spring onions, finely chopped
1 clove garlic, finely chopped
1 tsp lemon pepper seasoning (see tips)
2 tsp grated palm sugar
2 Tbsp fish sauce
3 Tbsp lime juice
good pinch dried chilli flakes or more to taste
To serve
Baby cos lettuce leaves
Handful fresh coriander leaves
1 kaffir lime leaf, very finely shredded
Toasted rice (see tips)
1 lime cut into wedges
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Place the pork mince, spring onion, garlic and lemon pepper seasoning in a bowl and mix to combine.
Heat a wok over a high heat. Add a dash of grapeseed oil and, when hot, add the pork mince mixture. Cook for about 4 minutes, stirring to break up the pork mince, until browned. Remove the wok from the heat.
Add the palm sugar, fish sauce, lime juice and chilli flakes. Stir to combine.
Place baby cos leaves on a large platter and fill with the pork mixture. Top with coriander leaves, shredded kaffir lime and toasted rice. Scatter around the lime wedges.
Toasted rice – place ½ cup jasmine rice in a frying pan or wok and stir-fry over medium heat until the rice is aromatic and lightly toasted. Allow to cool, then grind to a fine powder. Keep in an airtight container.
Replace lemon pepper seasoning with 1 stalk (white part only) lemongrass, finely chopped (or grated zest of 1 lemon) and 1 green chilli, finely chopped.
Seasoned pork mince wrapped in crunchy cos lettuce is taste and texture perfection. A Thai classic, this recipe is a masked hero.
500g New Zealand pork mince
3 spring onions, finely chopped
1 clove garlic, finely chopped
1 tsp lemon pepper seasoning (see tips)
2 tsp grated palm sugar
2 Tbsp fish sauce
3 Tbsp lime juice
good pinch dried chilli flakes or more to taste
To serve
Baby cos lettuce leaves
Handful fresh coriander leaves
1 kaffir lime leaf, very finely shredded
Toasted rice (see tips)
1 lime cut into wedges
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Place the pork mince, spring onion, garlic and lemon pepper seasoning in a bowl and mix to combine.
Heat a wok over a high heat. Add a dash of grapeseed oil and, when hot, add the pork mince mixture. Cook for about 4 minutes, stirring to break up the pork mince, until browned. Remove the wok from the heat.
Add the palm sugar, fish sauce, lime juice and chilli flakes. Stir to combine.
Place baby cos leaves on a large platter and fill with the pork mixture. Top with coriander leaves, shredded kaffir lime and toasted rice. Scatter around the lime wedges.
Toasted rice – place ½ cup jasmine rice in a frying pan or wok and stir-fry over medium heat until the rice is aromatic and lightly toasted. Allow to cool, then grind to a fine powder. Keep in an airtight container.
Replace lemon pepper seasoning with 1 stalk (white part only) lemongrass, finely chopped (or grated zest of 1 lemon) and 1 green chilli, finely chopped.
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