Step 1

In a large frying pan or wok, place coconut oil, ginger, garlic and chilli and saute over medium heat for 1 minute until fragrant.

Step 2

Add chopped onions and fry for a further 2 minutes until slightly browned.

Step 3

Add the pork mince and stir through the onion mixture, breaking up into small pieces with a wooden spoon as you go.

Step 4

Cook through until the meat is lightly browned and there are no more visible pink areas.

Step 5

While this is cooking, prepare your lettuce. Cut the bottom of the Cos lettuce off and remove the outer leaves. You want to use the largest leaves and keep them all in one piece, so wash and dry them gently to remove any grit. Save the inner leaves for your next Caesar salad!

Step 6

Once the meat is lightly browned, stir through the hoisin, oyster sauce, fish sauce and bean sprouts.

Step 7

Serve with fresh lime and chilli on the side to squeeze over.