Summary

Ingredients

• 3 stalks lemongrass
• 2 tablespoons oil
• 400 g minced pork, lean
• 1 tablespoon cane sugar, brown
• 1 small onion (s), red, finely chopped
• 1 mango (s), ripe, firm, diced
• 3 tablespoon coriander greens, chopped
• 20 leaves lettuce (mini Romana), chilled
• 3 tablespoon palm sugar or cane sugar, brown
• 0.5 ½ m. Chilli pepper (s), without seeds, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon ginger, peeled, finely chopped
• 125 ml lime juice
• 2 tablespoon fish sauce

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Instructions

1. Grind sugar, chilli, garlic and ginger in a mortar to a paste. Stir in the lime juice and fish sauce. Remove the top third and the hard tail from the lemongrass. Cut the white inside into thin slices.
2. Heat the oil in a large pan to medium heat and fry the lemongrass for about 2 minutes until soft. Turn on high temperature and add the minced pork. Fluff up with a fork when it is crispy brown on the underside. Stir in the sugar and stir-fry for about 5 minutes until the meat is cooked through. Take off the stove.
3. Pour the dressing over the meat. Carefully fold in the onions, mango and coriander leaves. Use the lettuce leaves as a serving bowl or spoon.