Sweet Chili Pork in Lettuce leaves


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


Serves 6



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.