Pork And Lemongrass Meatballs In Lettuce Cups

Stuff your lettuce leaves with something delicious! Feel free to substitute what is in season from what this asks.

Adapted from Olive Magazine

Ingredients

½ cucumber, seeded and diced
1 tbsp rice wine vinegar
1 large red chilli, seeded and diced
1 stalk lemongrass, chopped
ginger, grated to make 1 tbsp

1. Toss the cucumber with the vinegar and half the chilli and set aside.
2. Put the remaining chilli, lemongrass, ginger and half the coriander in a small blender. Blitz until smooth, then add the ground pork to the bowl. Season well and combine. Roll into small meatballs (you should get about 24 from this mix).
3. Heat 1 tsp sesame oil in a large non-stick frying pan and fry the meatballs all over for 8 minutes, until golden and cooked through.
4. Add a little carrot and 2 meatballs to each lettuce leaf. Add some cucumber pickle to each and scatter with the remaining cilantro. Serve with chilli sauce if you like, and some steamed rice.