Name: Pork larb
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Pork lamb; 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

Pork larb

This quick dish is tantilising with pork, cooked in spicy chilli, garlic and fish sauce.

Pork Lamb — You've likely heard of the keto diet before but what is it?

Serves 4

Prep

Cook

20M

Total

25M

Originating in Laos, Larb is a dish often found in Thai restaurants around Australia and consists of a spicy mince-based salad fragrant with lime, chilli and lemongrass. Larb is a spicy salad based on minced chicken, beef or pork. It’s popular in Vietnam and Thailand, and regarded as the national dish of Laos.

This version has been made with Australian Pork mince which is light enough to perfectly complement the fragrant flavours and low in fat for a superb low carb dinner idea.

Our tofu larb recipe comes with 4 meal prep options so you can either enjoy it as a family meal or as a tasty dish all week.

Looking for more Thai recipes?

Ingredients

Pork lamb

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

Method

Pork lamb

1.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.

Adjust the amount of chilli to suit your taste. If you enjoy hot food, leave the seeds in; for a mild version, use large chillies.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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