Ginger and chilli pork in lettuce cups topped with a soft-yolk poached egg

Add 15ml (1 tbsp) olive oil, 2 peeled and minced garlic cloves, 5cm peeled and grated fresh ginger and 2 chopped red chillies to a pan over medium heat and fry, 2 minutes. Add the meat from 1kg pork bangers (squeeze the meat out of the casings and discard the casings) and fry, stirring to break up any lumps, until cooked and slightly golden, about 10 minutes. Stir through the zest of 1 lime, 3 chopped spring onions and a handful chopped fresh coriander. Serve the pork spooned into butter lettuce leaves and top with a soft-poached egg. Sprinkle with sesame seeds and garnish with fresh mint, if desired.