Vietnamese Pork Wraps

Vietnamese pork lettuce wraps is the perfect hot sauce combo and one we've been perfecting for years. In this recipe we share with you the Bauce Brothers take on this street food staple. 

 What you need...(4/6 people)

4 garlic cloves, crushed/chopped
Large thumb-size piece fresh ginger, grated (use a spoon to peel)
2 lemongrass stalks (2 tsp of lemongrass paste)
Zest 1 lime
500g pork mince/mince alternative for veggies
2 tbsp finely chopped fresh coriander
1 red chilli, chopped
1 large tbsp of Brighton hot sauce
2 tsp fish sauce
lettuce leaves/cups
Vegetable oil for frying
Sticky glaze
1 tbsp of honey
1 tbsp of soy sauce
2 tsp fish sauce
Zest 1 lime
For the pickled veg
1 tbsp of fish sauce
1 tbsp of honey
Juice 2 limes
3 tbsp of warm water
salt and pepper
3 carrots, thinly sliced lengthwise
4/5 radishes, finely sliced

 

For the quick-pickled veg, add all the ingredients in the list together, mix and set aside.

For the meatballs, combine all the ingredients except the oil in a bowl and mix well. Roll into small/medium meatballs, then set aside.

For the glaze, mix the honey, soy, fish sauce and lime zest in a bowl.

Heat a little oil in a pan and start browning the meatballs.

Once the balls are cooked, drizzle the glaze over them, cover with tin foil and place in the warm oven.

Take the pickled veg out of its juices onto some kitchen paper, place the lettuce cups on a large plate/board, place the meatballs into the cups, drizzle some of the glaze on top, add the pickled veg on top and some fresh herbs.

Don't forget a good drizzle of Brighton hot sauce and enjoy!

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