A light, easy meal option packed with flavour.
Place the brown rice into large pot and add enough water to come 2 centimetres above the rice level. Bring to a rolling boil then cover and turn the heat to the lowest setting. Cook without covering for any reason for 20 minutes
Remove from the heat and without uncovering, allow to stand for 5 minutes. Uncover and gently fluff up the rice with a fork. Cover and reserve until needed. It will stay hot.
While the rice is cooking, use a medium mixing bowl to combine the pork mince with the garlic, ginger and soy sauce. Rest to one side.
Heat a large fry pan or wok with 2 tablespoons of canola oil.
Once the oil is very hot, add the pork mix and stir it immediately. Break apart the mince as it cooks so you have a nice consistency. Continue to cook until all juices have evaporated and pork mix is cooked through.
Remove the pork mix from the heat and add in the cooked rice along with the coriander, cucumber, ka r lime leaves and spring onion. Toss in half the toasted peanuts and mix well.
Transfer the mix to a large platter and sprinkle with remaining peanuts. Place lettuce leaf cups on another platter and to serve simply place a scoop of mix in each lettuce cup. Enjoy!
250 grams Brown Rice
for the mince mix:
500 grams Pork Mince
2 Garlic Cloves peeled and chopped
20 grams Ginger grated
45 millilitres Kikkoman soy sauce
15 grams fresh coriander finely chopped
1 Telegraph Cucumber finely diced
3 Kaffir Lime leaves finely chopped
80 grams roasted peanuts toast in a dry pan until golden
1 Iceberg Lettuce seperate the leaves to make lettuce cups