I have never cooked with pork mince before, but this is a nice spicy dish with definite Thai influences. I will definitely make it again! I haven't seen pork mince available very often, but I was able to get some from my local butcher.
In a heavy-based frying pan, fry 1kg of pork mince, stirring all the time to loosen the mince. You will need to fry the pork until it has turned light brown in colour.
Then, add 2 to 3 tablespoons of minced chilli, 1 tablespoon of minced garlic, 2 tablespoons of minced ginger, 2 chopped stalks of lemongrass (or a few tablespoons of dried lemongrass), 1 tablespoon of Chinese Five Spice, 1 teaspoon of dried coriander powder and 1 teaspoon of yellow mustard seeds. Keep frying this all together on a medium heat until the pork goes a darker brown. It takes about 10 minutes for this step. You don't want your pork to be raw...
Add 2 tablespoons of Sweet Thick Soya Sauce, 1 tablespoon of honey, 2 teaspoons of fish sauce and 1 finely chopped red pepper and stir fry for another minute.
Just before the end, add a finely chopped bunch of chives and some fresh chopped basil and stir them through the pork. Don't cook for long, otherwise the herbs will lose their pretty green colour.
Serve on a base of assorted lettuce leaves, and garnish with some fresh coriander.
