Ingredients

• Olive oil
• 8 ounces lean ground beef
• 8 ounces ground pork
• Sea salt and freshly ground black pepper
• Toasted sesame oil
• 2 garlic cloves, peeled and finely chopped
• 2-inch piece of ginger, peeled and finely chopped
• 1-2 jalapeños, seeded and chopped (I used jalapeños as a substitute for red chiles because they did not have red chiles at the store)
• 1 tbsp light brown sugar
• 1 tbsp fish sauce
• Zest of 1 lime, juice of 1/3
• 3 green onions, trimmed and chopped
• 2 little Boston lettuces, separated into leaves, to serve
For the dressing:
• 1 tbsp soy sauce
• Juice of 1/2 lime
• 1 tsp toasted sesame oil
• 1/2 jalapeño, thinly sliced
• Small bunch of cilantro leaves, chopped
• 1-2 tsp fish sauce, to taste
• 1 tsp light brown sugar
• 1 tbsp olive oil

Steps

1. Heat a large frying pan and add a little oil. Mix the ground beef and pork together. Season with salt and pepper and mix well to make sure the seasoning is evenly distributed. Cook the meat in the hot pan for 5-7 minutes until crisp and brown and broken down to a fine consistency (take it further with the heat than you ever have before with ground beef). Drain the crisped meat in a sieve - this will help it stay crisp. Set aside.
2. Wipe out the pan and add a tbsp of toasted sesame oil. Add the garlic, ginger, and jalapeños. Cook with a pinch of salt and the sugar for 2 minutes. Add the drained meat and stir to mix.
3. Add the fish sauce and heat through. Stir in the lime zest and juice, then add the green onions, stirring for 30 seconds. Turn off the heat.
4. Mix all the dressing ingredients together and adjust the seasonings to taste.
5. To serve, spoon some of the meat mixture into the lettuce leaves, drizzle with a little dressing, and serve.