Thai cuisine balances four core flavours - salty, sweet, sour, and spicy - in every dish. When building a Thai-flavoured pork mince, the key is making the filling bold and punchy. Start with aromatics like garlic, chilli, and ginger, then layer in fish sauce and soy sauce for depth. Fresh herbs are essential: coriander, mint, and Thai basil each add different dimensions of freshness and lightness that prevent the mince from tasting heavy. Lime zest adds fragrant citrus notes without the acidity of juice. The goal is a filling where every bite delivers complexity. Taste your raw mince mixture before cooking - the seasoning should seem slightly intense, as flavours mellow with heat.