Pork larb

Heat 1 tbsp of oil in a large, deep frying pan or wok, over high heat.

Fry the chilli, garlic and lemongrass for 1min, or until just softened.

Add the pork and cook for 3-5mins.

Add the fish sauce, lime juice, cabbage, carrot and season with salt and pepper.

Cook for 8-10mins, or until the cabbage has reduced in size.

Add the spring onion, turn off the heat and add the mint, and coriander.

Add the romaine lettuce or iceberg to a large serving plate and top with the meat mixture. Serve as is or with 1 portion of brown rice.