There’s something very satifying about eating spicy food scooped up in a leaf. This is 10 mins from start to face.
You will need Pork mince (about 300g in my case) 2 small hot chillis (I used birds eye) 1 lime 1 stem of lemon grass, finely chopped (I cheated and used the pre-packaged puree - abot a teaspoon) 1 fat inch of ginger 2 cloves of garlic, finely chopped (I cheated again!
BBQ masters will hate everything about this, but the result, tender, moist, hot but not crazy hot, is well work the pay off. These were baked in the oven then finished on a reasonably hot BBQ with a smoke box.
Years ago I saw a South American dish on TV which involved a double chop (side to side, not 2 bones thick) with the strip of belly attached that was marinades in garlic and other things then deep fried.