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Vietnamese Grilled Pork in Lettuce Parcels

Ingredients

For the pork
700g                Ground pork
15ml                Fish sauce
4                      shallots, finely minced
3                      Garlic cloves, minced
15ml                fresh lemon grass, minced
7,5ml               corn flour
30ml                Wild Appetite Mint & Balsamic Dressing
30ml                fresh coriander, finely chopped
55g                  sugar
Salt and pepper

For the Mango chilli sauce
75ml                lemon juice or Lime Juice
40ml                Wild Appetite Thai Sweet Chilli sauce
60ml                Fish sauce
5ml                  Wild Appetite Mango & Chilli Vinegar
45ml                sugar
30ml                fresh coriander leaves, finely chopped

To serve

1 Cucumber, peeled, seeded and diced
1 Pineapple, cored and diced
Fresh mint leaves
Fresh coriander sprigs
Butter lettuce leaves, washed and dried

Method

For the pork: In a large bowl, stir together the pork, shallots, garlic, lemon grass, corn flour, mint, coriander, fish sauce and salt and pepper.
Preheat the grill or barbecue. With oiled hands, shape the pork mixture into 3cm meatballs. Place the meatballs on an oiled rack or grill pan and sprinkle sugar over them. Grill for about 4 minutes or until done.

For the lime chilli sauce: In a small bowl, combine all the ingredients and stir well until the sugar is dissolved.

To serve: Place a meatball on a lettuce leaf, add some cucumber and pineapple and a sprig of coriander and mint. Wrap into a parcel and pour tangy lime sauce over.

What we've used

Wild Appetite Mint & Balsamic Dressing
Wild Appetite Thai Sweet Chilli sauce
Wild Appetite Mango & Chilli Vinegar