Asian pork salad basket recipe

My lovely friend, Anna, sent me this recipe for Asian pork salad baskets. It's a big hit in her family and I thoroughly enjoyed it.

Pork mince is more subtle than I realised, much more so than beef mince. Marinating the mince for at least an hour beforehand increases the flavour of the dish.

Ingredients

• 400g pork mince
• 1T thai sweet chilli sauce
• 1 T sesame oil
• 1T grated fresh ginger
• 1T soy sauce
• 1t fish sauce
• 2t brown sugar or 2 cubes palm sugar
• 2T oyster sauce
• 2 spring onions, chopped
• 1 carrot peeled and grated
• Handful of bean sprouts (optional)
• 2T chopped coriander or mint or a mixture (basil if you have it too)
• 1/4c cashews, roasted
• Big handful of crispy noodles
• 12 lettuce leaves, torn lengthwise

Method
1. Mix mince with sweet chilli sauce, sesame oil, ginger, soy sauce, fish sauce and sugar. Cover and leave for at least 5 minutes, or up to 12 hours. 

2. Heat a wok and fry pork over high heat until cooked through.

3. Take off heat and mix through oyster sauce, spring onions, grated carrot, bean sprouts, chopped herbs, cashews and crispy noodles.

4. Line four tall bowls with torn lettuce leaves and fill with mince mixture. Roll the mixture in the lettuce leaves to eat. If you don't have crispy noodles, serve on rice instead.

Serves four.