Spicy Pork Larb Taco

Makes: 4 serves

Ingredients:
1 pound lean ground pork
2 tablespoons vegetable oil
6 large garlic cloves
4 tablespoons plus 1 teaspoon fish sauce
2 inch piece fresh ginger, cut into strips
5 ounce chicken stock
3 Thai chiles thinly sliced with seeds
1 tablespoon plus 1 teaspoon sugar
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 red onion, thinly sliced
1/2 cup fresh mint leaves
1 cup fresh torn Thai basil leaves
1⁄2 cup fresh cilantro leaves
2 heads butter lettuces, leaves separated
2 tablespoons salted peanuts, roughly chopped
2 tablespoons toasted sesame seeds
lime wedges to serve

Method:
In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Place the ground pork, soy sauce and ginger in a wok or large frying pan over a medium heat and cook for 5 minutes, breaking the meat with a wooden spoon, cook until the meat has browned and cooked. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.

Add the chicken stock, chili and sugar and cook until most of the liquid has reduced. In a small bowl, combine the lime juice with the remaining fish sauce, the remaining sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar. Take the pan off the heat and the sauce, red onion and most of the mint, basil and coriander to the warm mince mixture. Gently fold, allowing the herbs to wilt. Taste and add more lime juice, soy sauce and fish sauce if necessary.

Divide between lettuce cups add peanuts, toasted sesame seeds and the remaining herbs. Serve with lime wedges.