This recipe was originally based on Gordon Ramsey’s ‘Chilli Beef Lettuce Wraps’ (which I absolutely love) however it was more of a starter in which you’d take a large lettuce leaf, fill it with the chilli and add some of the delicious oriental dressing. The mess it would create was well worth the taste that it brought!
As it’s so often the case, I had some leftover pork mince that had been burrowing away in the freezer for about a month. I decided it was time to defrost it and use Gordon’s recipe. It was only when I got back from a late shift that I realised I had no lettuce leaves! Big problem. I did however have a bag of mixed salad to use up, which I never quite manage to in time.
So this is an adaptation that was created by accident but still tastes great for either a main, or for a quick lunch at work perhaps. Thank you Gordon Ramsey (my favourite chef!).
400g x Lean Minced Pork
2 x Garlic Cloves (peeled & finely chopped)
5cm x Fresh Root Ginger (peeled & finely chopped)
1-2 Red Chillies (deseeded & chopped)
1 tbsp x Fish Sauce
1 tbsp x Light Brown Sugar
Salt & Freshly Ground Pepper
Mixed Salad Leaves
1 tbsp x Dark Soy Sauce
Juice of 1/2 Lime
1 tsp x Sesame Oil
1/2 x Red Chilli (sliced)
Small Bunch of Coriander Leaves (chopped)
1 tsp x Fish Sauce (to taste)
1 tsp x Light Brown Sugar
1 tbsp x Olive Oil
1. Heat a frying pan to a medium-high heat and add some of the sesame oil. While it’s heating up, season the mince well with salt and pepper and mix thoroughly.
2. Add the mince to the hot pan for 8 minutes or until turning brown and break it down with the back of a wooden spoon. Remove the mince onto a bowl and set-aside for now.
3. With some kitchen paper, carefully wipe out the pan and then add a tablespoon of sesame oil.
4. Add the finely chopped garlic, ginger and chilli to the frying pan. Add some salt and sugar and cook for around 2-3 minutes.
5. Return the mince to the frying pan and mix well.
6. Now add the fish sauce and stir to coat, as well as the lime juice for around 30 seconds. Remove the pan from the heat.
7. Mix the dressing ingredients together. Taste it and adjust (note: if the dressing is too sweet, add a little more lime juice).
8. Serve by placing the mixed salad leaves in a bowl each and top with the oriental mince. Spoon over some dressing.