Prepare the filling by placing the pork mince in a bowl with garlic, ginger, onion, gochujang, chilli flakes, soy, mirin and sesame oil. Give it a good stir, use a fork to break up the mixture. Cover, pop in the fridge and leave to marinate for at least an hour.

Set up your Big Green Egg for a direct cook at 200°C.

Pop in your stainless steel griddle, followed by a cast iron skillet.

Meanwhile you can prepare the pickle: julienne the carrot and mouli. Once the mouli is chopped, place in some kitchen paper and squeeze to get rid of the excess water.

Place the chopped vegetables in a bowl, with the fish sauce, fresh herbs, chilli, agave syrup and lime juice. Give it a good stir and set aside in the fridge until you're ready to serve.

Cut the base off of each lettuce, snap off the leaves and lay them out on a platter or board.

To finish the mince, drizzle with honey and cook for 2 minutes until sticky.

Spoon the cooked mince into the lettuce cups.

To finish, top with the pickle and sprinkle with toasted sesame seeds.

Defrost the mince and reheat by frying in a little oil to at least 74°C (the mince should be steaming hot), then continue from step 6.

You can freeze the pork for up to 1 month.