Pork larb
This quick dish is tantilising with pork, cooked in spicy chilli, garlic and fish sauce.
- 5 mins preparation
- 20 mins cooking
- Serves 4
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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
- 1Heat oil in a large non-stick fry pan; cook chilli and garlic, stirring, until the chilli mixture is fragrant.
- 2Add 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.
- 3Serve pork mixture with lettuce leaves.
Notes
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.
