Take the stress out of entertaining by getting ahead on your party nibbles. The filling in these pork lettuce cups can be frozen for up to two months
Prep:25 mins
1 tbsp vegetable oil1 shallot, thinly sliced1 lemongrass stalk, finely chopped4 garlic cloves, grated1 birds-eye chilli, finely chopped500g pork mince1 tbsp fish sauce1 tsp dark brown soft sugar2 limes, juiced2 Little Gem lettuces, leaves separatedthinly sliced spring onions, shredded carrots, finely chopped coriander leaves and mint leaves, to serve
STEP 1Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.STEP 2Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.
