1 pound ground pork
1 tablespoon olive oil
2 tablespoons Sesame oil
1 tablespoon minced Ginger
1 tablespoon minced Garlic
1 tablespoon Soy sauce
2 teaspoons sambal olek or other spicy red chili sauce
1 tablespoon Lemon juice
2-3 Green Chilies (sliced jalapenos, serranos, or bird’s eye chilis, depending on how hot you want your dish)
1/2 cup chopped Spring onions
1/2 cup chopped cilantro
1 head butter lettuce
In a 10-inch pan over medium high heat, add oil. To the hot oil, add minced ginger and garlic and let them sizzle for 2-3 seconds. Add the ground pork. Mix well and brown the meat, breaking up all the clumps. You want some crispy parts, but mainly you want to cook the pork well.
While the meat cooks, chop up the green onions and cilantro. Mix them in a bowl and set aside.
After about 8 minutes when the meat is almost done, push the meat to the sides to create a small space in the middle. Add the sliced green and red chilis.
Pour in soy sauce, sesame oil, the sambal olek if using and stir well.
Turn off the stove and let the pork rest uncovered for 3-4 minutes to cool a little.
Stir in the chopped green onions and cilantro. Sprinkle the lemon juice and stir well.
Separate the butter lettuce leaves and allow your diners to serve themselves some of the spicy pork mixture into each butter lettuce, leaf. Or skip the lettuce and just eat the meat—good either way.