Pork larb
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Serves
4
Cooking Time
Prep time 10 mins, cook 5 mins
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125 ml (½ cup)
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chicken stock
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1 kg
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minced pork
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1 tbsp
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toasted ground sticky rice (see note)
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2
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kaffir lime leaves, thinly sliced
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60 ml (¼ cup)
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fish sauce, or to taste
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1 tbsp
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white sugar, or to taste
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4
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small dried red chillies, coarsely crushed
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4
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red shallots, thinly sliced
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2
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limes, juice only
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1
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Lebanese cucumber, halved and thinly sliced lengthways
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6
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snake beans, thinly sliced diagonally
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100 gm
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savoy cabbage, thinly sliced
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1 cup (loosely packed) each
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Thai basil, spearmint and coriander leaves
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To serve:
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Green chillies and lime cheeks
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1
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Heat stock in a large frying pan, add pork and ground rice and cook, stirring continuously for 3 minutes or until pork is just cooked. Add lime leaves, fish sauce and sugar to taste and cook for 2 minutes. Remove from heat, adjust seasoning with fish sauce, lime juice, sugar and dried chilli. Serve with vegetables, herbs, green chillies and lime cheeks to the side.
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Note Ground sticky rice is used as a binding agent and is available from Asian grocery stores.
RECIPE Adelaide Lucas
PHOTOGRAPHY Teny Aghamalian
STYLING Elodie Rambaud