Pork Larb San Choy Bao

Halve chilli, remove seeds and finely chop. Crush garlic. Peel and finely chop eschalot. Pick mint and coriander leaves from their stems and thinly slice coriander stems.

Halve limes. Trim tops from snow peas and slice diagonally. Remove outer leaves of lettuce until you reach the smaller leaves. Keep large leaves whole and thinly shred lettuce core.

Combine eschalot, juice of 1 lime, a pinch of salt and 2 teaspoons sugar in a bowl and toss well. Set aside.

Combine remaining sugar, fish sauce and juice of remaining lime in a bowl and stir until sugar has dissolved. Set aside.

Heat vegetable oil in a large, non-stick frypan or wok over high heat. Add garlic, chilli and coriander stems and cook, stirring, for 1–2 minutes or until fragrant. Add pork mince and cook, breaking up with a wooden spoon, for 4–5 minutes or until cooked through.

Remove pork from heat and stir through sauce and sesame oil. Spoon into lettuce cups and top with mint and coriander leaves, snow peas, shredded lettuce and pickled eschalot to serve.