Using a wok or heavy based fry pan, heat the peanut oil over a medium heat. Add the mince and brown for 5-7 minutes. Set aside.
While the mince is cooking, dry roast the peanuts in a small frying pan until lightly browned. Remove and cool. Chop into small pieces.
Add an extra small amount of oil to the wok and cook the onion, ginger, garlic, kaffir lime leaves, spring onions and lemongrass (or lime rind) for approximately 1 minute.
Add the mince back into the wok. Add the fish sauce, lime juice, sugar and apple cider vinegar and cook for a further four minutes. Remove from the heat. Stir in the chopped mint.
To serve, place some grated carrot and cucumber in the base of a lettuce leaf, add a scoop of mince mixture, then finish off with some chopped peanuts. To eat, fold in the bottom and top first and then rolling in the sides. If too messy, you could serve on finely sliced lettuce leaves, grated carrot and sliced cucumber, with the pork mince on the top, with garnishings
Note: Save the coriander and chilli for the parents after you’ve served the kids.
Recipe by Wicked Wellbeing at https://wickedwellbeing.com/pork-thai-larb/