Thai Larb With Pork And Lemongrass

• 2 tablespoons ketjap manis or 2 tablespoons sweet soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 teaspoons sambal oelek
• 1 tablespoon extra light olive oil
• 600 g pork mince (can use chicken or turkey as well)
• 1 stem lemongrass, pale section only, finely chopped
• 8 butter lettuce leaves
• 1/2 cup fresh mint leaves
• 1 cup bean sprouts, trimmed

1. Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
2. Heat the oil in a wok or large frying pan over high heat and add the pork mince stir-frying for 5 minutes or until the mince browns nicely. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.
3. Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.
4. Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves.
5. Garnish with the mint and bean sprouts to serve.

ketjap manis, lime juice, fish sauce, brown sugar, sambal oelek, extra light olive oil, pork, stem lemongrass, butter, fresh mint, bean sprouts

Taken from www.food.com/recipe/thai-larb-with-pork-and-lemongrass-369717 (may not work)