• A pack of pork mince
• Two spring onions, roughly chopped
• A big chunk of ginger, peeled and roughly chopped
• Two cloves of garlic, peeled and squashed
• A stick of lemongrass, roughly chopped
• A handful of fresh coriander
• White pepper
• Salt
• Sugar
• Chinese rice wine
• Soy sauce
• Rice vinegar
• Two tsp chilli flakes
• Two carrots

Using the peeler, make carrot ribbons. Put them in a bowl with about 100ml of rice vinegar, salt and two tbsps of brown sugar. Mix, taste, adjust to taste and leave to pickle while you make the rest.

Put the spring onions, ginger, garlic, lemongrass and coriander into the bowl of the food processor and pulse into a fine paste. Put the wok over the highest heat until it’s smoking. Add cooking oil and swirl around the wok, heat for 30 seconds and then add the pork mince. Season it and leave it alone to cook for 90 seconds or so, then add the paste and the chilli flakes and stir fry until no more pink shows. Add a big splash of rice wine and a small splash of soy and of vinegar, adding the liquids around the edge of the pan so they caramelise a little, plus a pinch of sugar.

Stir and toss and cook until all the liquid has bubbled away and the sound changes from boiling to frying. Fry for 2 minutes or so, getting a little colour on the pork. Serve with the drained pickled carrots and iceberg lettuce wraps.