We’ve borrowed lettuce cups from the Chinese classic of san choy bao and filled them with a zesty and light Thai-style salad that sings with lime and satisfaction. It's fresh and fun and ready for you to add your favourite chilli condiment.
Halve chilli, remove seeds and finely chop. Peel and crush garlic. Peel and finely chop eschalot. Rinse and pick mint and coriander leaves from their stems and thinly slice coriander stems.
Halve limes. Trim snow peas and slice in half. Remove outer leaves of lettuce until you reach the smaller leaves. Keep large leaves whole and set aside. Thinly shred lettuce core.
Place eschalot, juice of 1 lime, a pinch of salt and 2 teaspoons sugar in a bowl and mix to combine. Set aside.
Place 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 wok or large frypan over high heat. Add garlic, chilli and coriander stems and cook, stirring, for 30 seconds 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.