pork larb
Larb is a fresh, vibrant Thai salad. Although we've used ground pork in this recipe ground chicken, turkey or beef would make perfect substitutes. Quick & easy to prepare, serve pork larb with rice noodles or steam jasmine rice. Or eat on its own for a lower carb option.
Servings: 6
Ingredients
- 1 tablespoon peanut oil (or canola or coconut)
- 2 tablespoons finely chopped lemongrass (white & tender pale green part only)
- 2 small red chilies, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon finely grated peeled ginger
- 1 1/2 lbs (750g) ground pork (pork mince)
- 1/2 English cucumber, chopped (telegraph)
- 1/2 red onion, thinly sliced
- 2/3 cup mint leaves
- 2/3 cup cilantro leaves (coriander)
- small romaine lettuce leaves, to serve (cos lettuce)
- 1/2 cup roasted peanuts, chopped
- lime wedges, cilantro sprigs & extra sliced chilies, to serve
LIME DRESSING
- 1/3 cup lime juice
- 1/3 cup grated palm sugar (or brown sugar)
- 3 tablespoons fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon ketcup manis (sweet soy) use regular soy in a pinch
- 2 garlic cloves, minced
Instructions
To make the dressing:
- Put all the ingredients in a jar with a screw-top lid & shake until well combined.
- Heat the oil in a wok or a large frying pan over medium-high heat. Add the lemongrass, chili, garlic & ginger. Cook, stirring, for 1 minute or until fragrant.
- Add the pork & cook, stirring occasionally, for 10 minutes or until browned, breaking up any large lumps. Add half of the dressing & stir until hot.
- Remove from the heat. Add the remaining ingredients & remaining dressing & toss to combine. Serve with lettuce & sprinkled with peanuts.
- Serve with lime wedges, cilantro sprigs & extra sliced chilies, if desired.