Chilli Salt Pork Lettuce Cups with Lime and Crushed Peanuts

Difficulty: Easy | Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 4 | Dietary: Gluten-Free, Dairy-Free

Spring's here and nobody wants a heavy dinner when it's still light out at 7. These pork lettuce cups are on the table in 25 minutes, and a good shake of Chooki's Chilli Chicken Salt at the end gives the mince a proper kick. Cold crunchy lettuce, hot savoury pork, lime over the lot.

Step 1: Prep the Cups

Cut the core out of the iceberg and run cold water into the hole. The leaves loosen and slide off whole. Pop them in a bowl of iced water while you cook so they stay crisp, then shake dry.

Step 2: Brown the Pork

Heat the oil in a big frying pan or wok over high heat. Add the mince and break it up with a wooden spoon. Leave it alone for a minute or two between stirs so it actually browns instead of stewing, about 6 to 7 minutes all up. Add the garlic, ginger and carrot and cook for another minute.

Step 3: Season It Up

Stir through the tamari and honey and let it bubble for 30 seconds until it glazes the mince. Take it off the heat, squeeze in half the lime and sprinkle over the Chooki's Chilli Chicken Salt. Toss well. Taste and add a pinch more if you want it hotter.

Step 4: Fill and Serve

Spoon the pork into the lettuce cups. Top with crushed peanuts, mint and coriander, and cut the rest of the lime into wedges for squeezing. Everyone builds their own at the table.

Tip: Keep the peanuts in a bowl on the table and add them just before eating. Mix them through the hot pork and they go soft in about two minutes.