Pork larb
This quick dish is tantilising with pork, cooked in spicy chilli, garlic and fish sauce.
Ingredients
- 1 tablespoon peanut oil
- 2 tablespoons finely chopped fresh lemon grass
- 1 fresh small red chilli chopped finely, plus extra, sliced, to serve
- 2 cloves garlic crushed
- 40 grams piece fresh ginger grated finely
- 1.4 kilograms lean minced pork
- 2 tablespoons fish sauce
- 2/3 cup 160ml lime juice
- 5 fresh kaffir lime leaves shredded finely
- 2/3 cup loosely packed fresh mint leaves
- ½ cup loosely packed fresh coriander leaves
- 4 green onions scallions, sliced thinly
- 4 shallots 100g, sliced thinly
- 8 iceberg lettuce leaves trimmed
- 1 medium carrot 120g, cut into long strips
- 1 lebanese cucumber 130g, cut into long thin strips
- 2 tablespoons coarsely chopped unsalted peanuts
- lime halves to serve
Instructions
- Heat oil in a large non-stick fry pan; cook chilli and garlic, stirring, until the chilli mixture is fragrant.
- 2 Add the pork; cook, stirring, until cooked through. Add the fish sauce and half of the juice; cook, stirring for 5 minutes or until well combined. Transfer mixture to a large bowl; stir in the herbs, onion and remaining lime juice.
- 3 Serve pork mixture with lettuce leaves.
Notes
This recipe is sponsored by Mediterranean Supermarket