Meat

Pork Larb

Serves:

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Ingredients

¼ cup jasmine rice
1 tablespoon peanut or vegetable oil
500 g pork mince
½ bunch coriander
3 garlic cloves
1 red onion
1 long green chilli
¼ cup fish sauce
¼ cup brown sugar
2 limes
¼ bunch mint leaves
1 iceberg lettuce
1 cup bean sprouts

Method

Put the chef pan over a medium heat. Put the rice in the pan and toast for 2–3 minutes or until golden brown. Place the toasted rice in the mini food processor and blitz to a fine, gritty powder. Remove to a small bowl and set aside.
Put the oil in the pan. Add the pork mince and stir, using a wooden spoon to squash any lumps. Cook through.
While the pork is cooking, cut the roots and stems off the coriander. (It is important to rinse the stems thoroughly under running water as they can be very gritty.) Set the leaves aside for later, then trim any stringy bits off the roots and place with the stems in the mini food processor. Peel the garlic and peel and quarter the onion and place in the mini food processor. Halve the chilli and scrape out the seeds with a teaspoon. Discard the seeds and stalk and place the chilli in the mini food processor. Blitz everything until finely chopped.
Add the coriander mixture to the pork in the pan and stir for 2–3 minutes until fragrant. Add the fish sauce and brown sugar. Zest the limes into the pan, then cut in half and squeeze in the juice. Remove the pan from the heat.
Pick the mint and coriander leaves onto a plate. Cut the lettuce in half. Remove the hard white core and separate the remaining leaves into cups.
Serve the larb mixture to the table with the bean sprouts, toasted rice, mint, coriander and lettuce and let everyone build their own.

Credits:

Julie Goodwin’s 20/20 Meals, by Julie Goodwin, Hachette

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