Gochujang Pork Mince with Lettuce Cups

• 400 gpork mince
• 3garlic cloves, minced
• 1 tbsprice vinegar
• 2little gem lettuces, leaves separated
• 1cucumber, about 300 g, cut into matchsticks
• 20 gfresh ginger, grated
• 3spring onions, sliced
• 2 tbspsoy sauce
• 1 tbsphoney
• 1 tbspsesame oil
• 1 tbspvegetable oil
• 2 tbspgochujang
• 1 tbspsesame seeds, toasted
• 15 mllime juice
• Fine salt, to taste
• 300 gcooked rice (optional)
• 150 gkimchi (optional)
• ½lime, cut into wedges
• Black pepper, to taste

Method

1. 1Whisk the gochujang, soy sauce, sesame oil, honey and rice vinegar together in a small bowl until smooth and glossy. Set aside; this is your pan sauce, not a marinade.
2. 2Brown half the pork in half the cooking oil for 4–5 minutes, breaking it into small craggy pieces. Lift onto a plate and repeat with the remaining oil and pork.
3. 3Return all the browned pork to the pan.
4. 4Push the mince to one side, add the garlic and ginger to the cleared space and stir for 30 seconds, until fragrant. Stir through the mince.
5. 5Pour the sauce straight into the hot pan and let it bubble against the fond for 30 seconds before tossing; it'll loosen the stuck bits and turn glossy. Toss everything together for another minute or two until the mince is sticky and clinging to itself, the sauce coating every grain rather than pooling at the bottom.
6. 6Pull the pan off the heat and squeeze in the measured 15 ml lime juice; the acid cuts straight through the sticky sweetness. Taste. Most of the salt's come from the soy, but a final pinch ties it together.
7. 7Check the pork reaches 75°C for 30 seconds. Arrange the little gem leaves on a platter and spoon in the pork. Top with cucumber matchsticks, spring onions and sesame seeds. Serve with the lime wedges and any optional rice and kimchi.

Per serving

kcal

780

protein

41.3g

fibre

5g

carbs

33.5g

fat

54.7g