Pork larb

A larb describes a dish from a region of Thailand. This simple pork larb is quick to cook and tastes fantastic. Grinding up some roasted rice grains also gives great texture to the dish.

PORK LARB

Prep: 5 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 tbsp of jasmine rice
• 20ml / 1 tbsp of vegetable oil
• 600g / 1lb 3 oz of pork mince
• 1 eschalot (french shallot), finely sliced
• 1 lemongrass stalk, finely diced
• ½ tsp of white pepper ground
• 60ml / 3 tbsp of fish sauce
• 1 tsp of caster sugar
• 8 sprigs of fresh mint
• 8 sprigs of fresh coriander (cilantro)
• 1 red finger chilli (finger sized), finely sliced
• jasmine rice, steamed
• asian greens, steamed
• 1 lime, quartered

Method

1. In a small frying pan, dry roast the small amount (1 tablespoon) of rice, tossing continuously until the rice becomes opaque. Transfer into a mortar and pestle and crush until fine.
2. In a wok, heat the oil and brown the pork. Add the eschalot and lemongrass, and fry until fragrant, tossing continuously.
3. Add the white pepper, fish sauce and caster sugar and combine.
4. Remove from the heat and add the mint, coriander, chilli and roasted rice.
5. Serve with steamed rice, steamed greens and lime wedges.

TIP
The roasted rice adds a nice texture to the meal. It will keep indefinitely in an airtight container.