Lettuce Wraps with Garlic Scapes & Pork

We grow Maureen lettuces (a mini-cos type lettuce - similar to the more-common variety, Little Gem) for two reasons! Firstly, their sweet crispy mid-ribs make such a lovely addition to our seasonal salad mix - but perhaps more importantly is so I can make my favourite lettuce wraps.

Serves 4

1 bunch scallions
1 bunch garlic scapes (you can use chopped garlic as well or instead)
red chilli flakes or fresh chilli
1 tablespoon sunflower oil
500g minced pork (not too lean, the higher the fat content the more delicious!)
a handful of lemon verbena leaves, finely sliced (lemon grass would also work, but I don’t grow that!)
2-3 lime leaves, finely sliced (I used frozen ones)
1 tablespoon fishsauce
1 tablespoon palm sugar
juice of a lime
2 heads of Maureen lettuce, leaves removed and washed
small bunch of mint
small bunch of coriander
peanuts, roasted and chopped
pickled chilles (add white rice vinegar to fresh chopped chillies for instant pickled chillis)

1) Chop the scallions, garlic scapes and red chilli (or chilli flakes)
2) Heat the oil in wok or large frying pan, then add the scallions and garlic scapes and stir fry for a minute or two.
3) Add the minced pork and stir fry for a few minutes over a high heat. It’s best if the pork sticks and caramelizes as you fry it.
4) Once cooked through (and hopefully browned) add the lemon verbena, lime leaves, fish sauce and palm sugar and stir fry for another minute.
5) Take off the heat and add lime juice. Taste and add more fish sauce, palm sugar or lime juice as needed.
6) To serve, put a few leaves of coriander and mint onto a lettuce leaf. Add a spoonful of the pork mixture and top with chopped peanuts and pickled chillies.