800g pork mince
6 tbsp sweet chili sauce
1/2 red chili finely sliced
2 x 225g tins water chestnuts, drained & sliced
30g coriander, leaves picked
30g basil, leaves picked & torn
30g mint, leaves picked & torn
8 spring onions, sliced
Juice of 1 lime
1 head iceberg lettuce
1 cucumber, thickly sliced to serve
Noodles or rice, to serve
Place a non-stick frying pan over a high heat.
Add the pork and fry for two minutes before adding the chili sauce. Continue to cook and stir for 7-8 minutes or until the pork is cooked. Add the fresh sliced chili.
Stir in the water chestnuts, spring onion, limejuice and herbs.
Separate the iceberg lettuce into large individual leaves; you may need to tear the outer leaves in half. Spoon the chili pork into the lettuce leaves and roll. Serve with slices of cucumber and noodles or rice.