Pork Larb With Fresh Herbs |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Based on a recipe from the Spirit House Cook Book. Done with small lettuce leaves makes a great appetiser for a party. This is usually part of a Thai meal. From The lettuce down, these are the garnishes, not to be put and mixed with the mince. Ingredients:
2 tablespoons canola oil |
500 g pork mince (ground mince) |
1 small red onion, finely chopped |
3 spring onions, finely chopped (green onions) |
1 tablespoon lemongrass, white tender part only finely sliced |
1 tablespoon finely sliced kaffir lime leaf |
4 tablespoons lime juice |
3 tablespoons fish sauce |
1 teaspoon chili flakes |
1/2 cup mint leaf |
1/2 cup coriander leaves |
1 -2 fresh chili pepper, seeds removed, finely chopped |
2 tablespoons roasted rice powder |
1 head lettuce (butter or mignonette) |
1/2 cup ground roasted peanuts |
1/2 cup crispy-fried shallot (can buy them at the supermarket) |
1 tablespoon chopped red chile |
Directions:
1. Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat).
2. Remove from heat and mix in the remaining ingredients, put in a nice bowl. Arrange the garnishes around the bowl on a nice platter. Diners just help themselves to the lettuce leaves and pork, plus garnishes.
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