Pork Larb Salad
If you’re after refreshing and healthy, then this is for you.
Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes | Serves: 4
Ingredients:
Dressing:
20g Palm Sugar
1 tsp Chilli Flakes
2 limes, Juiced
2 Tbsp Fish Sauce
Mince:
2 Tbsp Peanut Oil
500g Pork Mince
1/2 tsp White Pepper
2 Shallots, Sliced
Everything Else:
50g jasmine rice, toasted
1 Spring Onion, Sliced
1/2 Bunch Fresh Mint leaves
1/2 Bunch Fresh Coriander
1/2 Head Iceberg or Gem Lettuce
1/2 Cucumber, Sliced
1 Chilli, Sliced
METHOD:
Step 1
Start by pre heating a medium sized skillet over a medium heat. For this cook i used my Cobb Air Grill.
Step 2
Place the rice into a dry pan and toast until golden brown. Remove from the pan and pour into a mortar and pestle, bashing into a rough powder.
Step 3
For the dressing, add all the ingredients to a bowl, mixing well until the sugar is dissolved.
Step 4
Into the skillet, add the oil and then the pork mince and break the mince up. Season with a pinch of salt and white pepper, then continue to cook mixing the whole time as you don't want to brown the meat, just cook it through.
Step 5
Once the pork is cooked, add it to a bowl with some of the ground toasted rice, the sliced shallots, spring onions and herbs. Dress well with the dressing, then lay on a plate, sprinkling with some more toasted rice and chilli.
Step 6
Serve the iceberg and cucumber next to it and some rice on the side.