• 2 cloves garlic
• 2 red Asian shallots
• 1cm block of ginger
• 300g pork mince
• 60g shitake mushrooms
• 1 Tbsp coconut aminos
• 1 Tbsp fish sauce
• 1/4 cup bone broth
• 2 spring onions
• 1 red chilli
• 4 eggs
• salt and pepper to season
• 2 cos lettuce heads
• small handful bean sprouts
• small handful coriander

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1. Finely chop the garlic, shallots, grate the ginger, and chop the mushrooms
2. Bring a pan to medium-high heat with a drizzle of olive oil
3. Add the garlic, shallots, and ginger to the pan and cook until fragrant - approximately 1 minute
4. Add the pork and mushrooms, breaking it up as you go until the pork is browned and cooked through
5. Add the coconut aminos and fish sauce, stir through
6. Add the broth and allow to simmer until reduced by half
7. While the broth is simmering prep the rest of the meal - finely chop the spring onion, chilli, place some lettuce cups on a platter, and fry the eggs
8. Add the spring onion and chilli (reserving some for garnish) to the pork mixture and cook until nearly all the liquid has evaporated - approximately  2 minutes - remove from the heat and season to taste
9. Top each lettuce cup with the pork mixture, an egg, leftover chilli, spring onion, bean sprouts, sesame seeds, and coriander
10. Enjoy!

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