Thai Pork Larb
Author: Wick Nixon
Recipe type: Main, Pork
- 500gm premium pork
- 1-2 T peanut oil
- 2 t ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1 stalk lemongrass, finely sliced
- (or 1 t lime rind)
- 1 red onion, finely sliced
- 1 T fish sauce
- 1 T lime juice
- 2 kaffir lime leaves, finely diced
- 1 T coconut sugar, or raw sugar
- 1 t apple cider vinegar
- ¼ c mint leaves, finely chopped
- 1 spring onion, finely sliced
- 10 iceberg lettuce leaves
- ½ c raw peanuts
- ¼ c coriander leaves, finely chopped
- 1 green chilli, finely chopped (optional)
- ¼ to ½ sliced cucumber
- 2 large carrots, grated
- Using a wok or heavy based fry pan, heat the peanut oil over a medium heat. Add the mince and brown for 5-7 minutes. Set aside.
- While the mince is cooking, dry roast the peanuts in a small frying pan until lightly browned. Remove and cool. Chop into small pieces.
- Add an extra small amount of oil to the wok and cook the onion, ginger, garlic, kaffir lime leaves, spring onions and lemongrass (or lime rind) for approximately 1 minute.
- Add the mince back into the wok. Add the fish sauce, lime juice, sugar and apple cider vinegar and cook for a further four minutes. Remove from the heat. Stir in the chopped mint.
- To serve, place some grated carrot and cucumber in the base of a lettuce leaf, add a scoop of mince mixture, then finish off with some chopped peanuts. To eat, fold in the bottom and top first and then rolling in the sides. If too messy, you could serve on finely sliced lettuce leaves, grated carrot and sliced cucumber, with the pork mince on the top, with garnishings
- Note: Save the coriander and chilli for the parents after you’ve served the kids.