We've spiked this larb with aniseed.
It's a natural partner to pork and adds an extra flavour dimension
to this simple dish.
100 mlchicken stock500 gmcoarsely minced pork100 gmgreen beans, cut into 2cm batons½Spanish onion, thinly sliced on a mandolin2Lebanese cucumbers, half-peeled and thickly sliced1 cup (firmly packed)mixed coriander and mintIceberg lettuce leaves, thinly sliced red chilli, fried shallots and steamed rice, to serve Toasted brown rice dressing1 tbspbrown rice1½ tspaniseed or fennel seeds100 mllime juice (about 3 limes)15 gm (3cm piece)ginger, coarsely chopped4kaffir lime leaves, coarsely chopped2lemongrass stalks (white part only), finely chopped2 tbspfish sauce1 tbspcrushed dark palm sugar1 tsproasted chilli powder
For toasted brown rice dressing, dry-roast rice in a frying pan over high heat, stirring constantly, until light golden (1 minute). Add aniseed and toast until fragrant (1 minute). Finely grind with a mortar and pestle, then blend in a blender with remaining ingredients until mixture is very finely chopped.
Bring stock to the boil in a frying pan, then add pork and simmer, stirring occasionally, until just cooked, adding beans in the last minute of cooking (4-5 minutes).
Transfer pork mixture to a bowl, add dressing, toss to combine and season to taste. Cool briefly, then add onion, cucumber and herbs, and serve warm with lettuce cups, chilli, fried shallots and steamed rice.