Far Eastern salads that look as good as they taste
until smoking hot. Add the minced pork, season with the white pepper and a pinch of salt, then toss until golden and starting to crisp. Add 2 chopped spring onions and the red Thai paste, and cook for 1 minute.
Pour in the stock, and turn down the heat, cooking for a further 20 minutes, or until the stock has evaporated and the pork is tender, cooked and starting to crisp up again.
In a separate pan, heat the rest of the groundnut oil. Add the cube of bread; if it browns in 10 seconds, your oil is hot enough. In batches, fry the basil leaves for 3 seconds, until they’re translucent and crisp (careful of the hot oil, as it may spit). Remove the crispy leaves with a slotted spoon and dry on kitchen paper.
To serve, place the lettuce leaves on a serving plate, scatter over the pork, pickled carrots, reserved spring onion and the crispy basil leaves. Drizzle with a little of the carrots’ pickling liquid and serve.