Chiang Mai laab

Make your own delicious mouthfuls by spooning the pork into lettuce leaves and topping with chopped chilli and peanuts.

Ingredients

2 Tbsp	Canola oil
500 g	Lean minced pork (Main)
2	Shallots, diced
1 Tbsp	Lemon grass paste (Main)
1 Tbsp	Kaffir lime leaf, finely diced (Main)
3 Tbsp	Fish sauce
½ tsp	Chilli flakes
½ cup	Mint leaves
½ cup	Coriander leaves
2 Tbsp	Lime juice
2 Tbsp	Roasted rice powder

Salad

1 Tbsp	Chopped red chilli
16	Buttercrunch lettuce leaves
¾ cup	Roasted peanuts, chopped

Directions

1. Heat the oil in a wok or large frying pan. Stir-fry the pork in batches for about 7 minutes, until cooked and well coloured. Remove from the heat and fold in the remaining ingredients.
2. Serve in a bowl in the centre of a platter surrounded by the lettuce leaves peanuts and chilli.

See more of Jan's pork pleasers recipes

• Vietnamese five-spice pork fillet
• Pork with capers and coconut cream