Pork larb in gem cups
- January 2008
- 2 tbsp Thai jasmine or basmati rice
- ½ tbsp vegetable oil
- 1 red chilli, deseeded and finely chopped
- 2 lemongrass stalks, tough outer leaves removed and sliced
- 2 shallots, sliced
- 300g pork mince
- Small bunch of fresh mint, shredded, plus extra leaves, for garnishing
- Small bunch of fresh coriander, chopped Juice of 1 lime, to taste
- 2 tbsp fish sauce, to taste
- 1½ tsp caster sugar, to taste
- 3 spring onions, finely sliced
- 4 little gem lettuces, leaves separated
- Toast the rice in a dry frying pan over a medium heat, shaking the pan frequently, for about 4 minutes, until toasty brown then cool. Roughly crush in a pestle and mortar.
- Place a wok or wide frying pan over high heat until hot. Add the oil, chilli, lemongrass and shallots and stir-fry for 30 seconds. Add the pork and stir-fry for 3 minutes, until cooked. Add the herbs, lime juice, fish sauce, sugar and most of the onions. Cook for a further minute to cook off the liquid. Cool. Taste and adjust the seasoning with more sugar, lime juice or fish sauce.
- Pile a spoonful of pork larb into each lettuce leaf. Top with a sprinkling of toasted rice, mint leaves and the remaining onions.
To make this ahead, prepare up until the end of step 2, cover and chill for up to 24 hours. Bring back up to room temperature before finishing the recipe.
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