4 Garlic Cloves
2 Fresh Chillies, deseeded and chopped in large pieces
1 Tablespoon of Coriander roots
1 Tablespoon of Grated fresh Ginger
3 Tablespoon Vegetable Oil
1 Tablespoon of Hot Water
2 Tablespoon Kaffir Lime leaves cut in large pieces
500 Gr. of Lean Minced port
2 Tablespoon FishSauce
1 Tablespoon Palm Sugar / Honey/ Light Brown Sugar
2 Tablespoon of chopped fresh coriander
2 Scallion cut in small pieces
Fresh Coriander leaves
Thin strips of Red Chilli
1/2 Cup of Hoisin Sauce
Crips Lettuce Cups – I use Iceberg – You can also use Baby Romaine Salad leaves.
Place the garlic, red chillies, coriander roots, ginger, vegetable oil and hot water in a mini mixer or blender and mix everything to a liquidish paste.
Using a hot wok, pour in the paste and cook it to evaporate the water for a few minutes. When the paste start to split, pour in all the minced pork and cook through, cutting in through to make it a rather fine mince.
When cooked, add the cilantro leaves and scallions and strips or red chilli.
Serve in lettuce cups… in which you pour a tablespoon of hoisin sauce.