Pork larb
0
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Traditional larb originated in Laos, but is now popular in many South East Asian countries. Our version uses lean pork mince and is served in crisp lettuce leaves.
Ingredients
Fresh lemongrass
1 piece(s), finely chopped
Fresh red chilli
1 whole, long variety, deseeded, thinly sliced
Garlic
2 clove(s), crushed
Lean pork mince
500 g
Fish sauce
3 tsp
Lime rind
1 tsp, finely grated
Lime juice
1 tbs
Fresh coriander
2 tbs, chopped
Fresh mint
2 tbs, chopped leaves
Green shallot(s)
2 individual, finely chopped
Cos lettuce
3 baby, leaves separated
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lemongrass, chilli and garlic, stirring, for 3 minutes or until softened. Add mince and cook, stirring to break up lumps, for 8-10 minutes or until browned.
2
Stir fish sauce into mince mixture. Remove from heat and stir in lime rind and juice, coriander, mint and shallots.
3
Fill 12 of the largest lettuce leaves with mince mixture. Shred any remaining lettuce and serve on the side.
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