Name: Pork larb
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon peanut oil; 2 fresh small red thai chillies,chopped finely; 2 clove garlic, crushed; 800 gram pork mince; 2 tablespoon fish sauce; 1/3 cup (80ml) lime juice; 1/2 cup loosely packed fresh coriander leaves; 2/3 cup loosely packed fresh mint leaves; 1 red onion, sliced thinly; 1 red oak leaf lettuce, trimmed, leaves separated

Pork larb

Larb is a classic Thai salad that can be made with minced tofu, chicken or beef as well as duck or pork. It is traditionally flavoured with fish sauce and lime juice and is served at room temperature, usually on salad leaves.

Ingredients

1 tablespoon peanut oil

2 fresh small red thai chillies,chopped finely

2 clove garlic, crushed

800 gram pork mince

2 tablespoon fish sauce

1/3 cup (80ml) lime juice

1/2 cup loosely packed fresh coriander leaves

2/3 cup loosely packed fresh mint leaves

1 red onion, sliced thinly

1 red oak leaf lettuce, trimmed, leaves separated

Method

1.Heat oil in large frying pan; cook chilli and garlic, stirring, until fragrant.

2.Add pork; cook, stirring, until cooked through. Add sauce and half the juice; cook, stirring, 1 minute.

3.Transfer mixture to large bowl; stir in remaining juice, herbs and onion.

4.Serve larb with lettuce and, if you like, steamed jasmine rice and lime wedges.

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