Spicy Pork Larb Cups

• None None For the Larb
• 2 tsp peanut oil
• 1 2/3 lbs ground pork
• 2 tsp fish sauce
• 2 tbsp thick sweet soy sauce (kecap manis) or substitue 1 1/2 tbsp light soy sauce plus 1/2 tbsp honey or molasses
• 1 clove garlic, crushed
• 1 tsp freshly grated ginger
• 2 None spring onions, thinly sliced on the diagonal
• 1 None red or green hot chili, thinly sliced
• 1 cup bean sprouts
• 2/3 cup cilantro, chopped
• None None For the Dressing and to Serve
• 1/2 None small cucumber, peeled, seeded, finely chopped
• 1/4 cup lime juice
• 2 tsp sesame oil
• 1 tbsp fish sauce
• 2 tsp finely chopped palm sugar or brown sugar
• 8 None iceberg lettuce cups, trimmed with scissors
• None None Lime wedges, to serve

1. Heat peanut oil in a wok on high, swirling to coat. Stir-fry pork, in batches, for 2-3 minutes, until cooked through. Return all pork to wok Add fish sauce, thick sweet soy sauce, garlic, ginger, onion, and chili, and stir-fry for 1-2 mins, until heated through. Remove from heat.
2. Add bean sprouts and cilantro and toss.
3. To make dressing, combine cucumber, lime juice, sesame oil, fish sauce and sugar in a glass bowl.
4. To serve, place lettuce cups on a platter. Fill with pork mixture and drizzle with dressing. Serve with lime wedges and remaining dressing.

peanut oil, ground pork, fish sauce, soy sauce, clove garlic, ginger, spring onions, red, bean sprouts, cilantro, cucumber, lime juice, sesame oil, fish sauce, palm sugar, scissors, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/24217 (may not work)