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 ml chicken stock
- 500 gm coarsely minced pork
- 100 gm green beans, cut into 2cm batons
- ½ Spanish onion, thinly sliced on a mandolin
- 2 Lebanese cucumbers, half-peeled and thickly sliced
- 1 cup mixed coriander and mint (firmly packed)
- Iceberg lettuce leaves, thinly sliced red chilli, fried shallots and steamed rice, to serve
Toasted brown rice dressing
- 1 tbsp brown rice
- 1½ tsp aniseed or fennel seeds
- 100 ml lime juice (about 3 limes)
- 15 gm ginger, coarsely chopped (3cm piece)
- 4 kaffir lime leaves, coarsely chopped
- 2 lemongrass stalks (white part only), finely chopped
- 2 tbsp fish sauce
- 1 tbsp crushed dark palm sugar
- 1 tsp roasted chilli powder
- 1For 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.
- 2Bring 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).
- 3Transfer 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.