Serves: 2

• 1 tbsp olive oil
• 250g minced pork or chicken
• 1 stick lemongrass, 1cm removed from the base, tough outer layer removed, stem finely chopped
• 15g fresh ginger, peeled and grated
• 2 garlic cloves, finely chopped
• 1 spring onion, finely sliced
• 4 little gem or baby cos lettuce leaves
• Small handful fresh coriander, leaves picked (optional)

For the dressing:

• Zest and juice of 1 lime (approx. 1 tbsp juice)
• 1 tbsp fish sauce
• 1 tbsp Sriracha sauce
• 5g fresh coriander, finely chopped

1. Heat the oil in a large wok or frying pan. Add the pork and separate as much as possible with a wooden spoon. Add the lemongrass and stir-fry for 3–4 minutes.
2. Add the ginger, garlic, and spring onion, and cook for 1 minute more, stirring all the time. Remove from the heat and set aside to cool slightly.
3. Mix all the dressing ingredients together in a small bowl or jug. Stir into the pork to coat thoroughly.
4. Serve in baby gem lettuce cups and top with the coriander leaves, if using.

SERVING TIP: If you’re looking for a more filling meal, serve a double portion of the Thai pork lettuce cups or add 2–3 tablespoons cooked brown rice.

This article is featured in the Autumn 2023 issue of National Seniors Australia’s quarterly member magazine, Our Generation. 

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