Pork Lettuce Wraps

Instructions

• 1

  Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the pork and process until evenly minced. Remove and set aside.

• 2

  In the clean processor bowl with the grey spindle and green S-blade, add the eschalots, garlic, ginger and chillies and process until a coarse paste forms, scraping down the side occasionally. Remove half the paste from the bowl and set aside.

• 3

  Add 1 tablespoon sugar, lime juice, fish sauce and 1 tablespoon soy sauce to the chilli paste in the processor bowl and process until the dressing is well combined. Remove and set aside.

• 4

  To prepare the salad, assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the clean bowl. Use the small chute, to slice the green onions. Adjust the slicer to 1 and slice the cucumber. Transfer to a large mixing bowl, add the coriander and mint and set aside. Wash the processor bowl and blade and reassemble.

• 5

  Place a large frying pan over medium heat, add the rice and cook, stirring occasionally until golden brown and toasted. Place in the clean processor bowl and process until finely chopped.

  Tip: It’s important not to toast the rice too quickly as it won’t cook all the way through and will be tough to eat.
• 6

  Add the oil and reserved paste to the frying pan and cook over low heat, stirring for 2 minutes, or until fragrant but not coloured. Increase the heat to high, add the pork mince and cook, stirring to break up. When golden brown, add the remaining 1 tablespoon soy sauce and ½ tablespoon sugar and chilli flakes if using and stir to coat.

• 7

  Add the pork mixture, half the rice and half the dressing to the cucumber mixture and toss to combine.

• 8

  Spoon the pork mixture onto the lettuce leaves, drizzle with the remaining dressing, sprinkle with the remaining rice and serve.