Thai Pork Larb

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SERVES: TWO TO THREE
PREP TIME: 15 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE LARB

500G PORK MINCE (I GOT MINE FROM HAGEN’S ORGANIC)

2-3 TSP NEUTRAL OIL

PINCH SALT

1 TSP WHITE PEPPER

25G JASMINE RICE, TOASTED AND CRUSHED TO BECOME A PESTLE AND MORTAR

1/2 BUNCH MINT (LEAVES PICKED)

1/2 BUNCH CORIANDER (ROUGHLY CHOPPED)

3 BANANA SHALLOTS, SLICED

2 STALKS SPRING ONION, SLICED

FOR THE DRESSING

JUICE OF 2 LIMES

1 TBSP FISH SAUCE

2 TSP CHILLI FLAKES OR GROUND CHILLI

2 TSP BROWN SUGAR

TO SERVE

STEAMED RICE

SLICED RED CHILLI

SLICED CUCUMBER

TORN COS LETTUCE LEAVES (OR ICEBERG)

SPRINKLE OF THE TOASTED RICE POWDER

CRISPY SHALLOTS (OPTIONAL)

LIME WEDGES

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Equipment

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MORTAR & PESTLE

SHARP KNIVES

MIXING BOWL

MEDIUM FRY PAN

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Method

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1. PREPARE A COUPLE OF CUPS OF RICE, SETTING SOME ADDITIONAL ASIDE FOR THE TOASTED RICE POWDER. RINSE YOUR RICE (NOT THE RICE YOU’VE SET ASIDE FOR THE RICE POWDER) AND COOK IN A RICE COOKER OR OVER THE STOVE VIA THE ABSORPTION METHOD
   

2. TOAST THE 25G JASMINE RICE IN A FRY PAN OVER MEDIUM HEAT FOR A FEW MINUTES UNTIL GOLDEN AND FRAGRANT
   

3. PLACE INTO A MORTAR & PESTLE AND CRUSH UNTIL YOU’VE GOT A FINE POWDER. PLACE INTO A BOWL AND SET ASIDE
   

4. IN THE SAME MORTAR & PESTLE, CRUSH CHILLI FLAKES (OR CHILLI POWDER) AND BROWN SUGAR TOGETHER. STIR THROUGH LIME JUICE AND FISH SAUCE, ADJUSTING TO TASTE. SET ASIDE
   

5. ADD NEUTRAL OIL IN A FRY PAN OVER MEDIUM HEAT BEFORE ADDING PORK MINCE. BREAK DOWN WITH A SPOON, ADDING SALT AND WHITE PEPPER. COOK FOR A COUPLE OF MINUTES EACH SIDE UNTIL COOKED AND CRISPING UP. TURN OFF HEAT
   

6. PREPARE ALL OTHER INGREDIENTS FOR LARB. INTO A LARGE MIXING BOWL ADD COOKED MINCE, SLICED SHALLOTS, SPRING ONION, HERBS AND POUR OVER DRESSING. TOSS TO COMBINE
   

7. TOP THE LARB WITH A SPRINKLE OF THE RICE POWDER THEN SERVE ALONGSIDE COOKED RICE, TORN LETTUCE LEAVES, SLICED CUCUMBER, LIME WEDGES AND CHILLI — ENJOY!

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