PORK LARB
Serves 4
INGREDIENTS
4 garlic cloves, finely chopped
2 eschalots, finely sliced
2 kaffir lime leaves, finely sliced
2 red chillies, finely sliced
3 cm knob of ginger, grated
2 limes, zested and juiced
½ cup coriander leaves or any Asian herb of your choice
½ cup mint leaves or any Asian herb of your choice
500 g pork mince
¼ teaspoon sesame oil
1 tablespoon olive oil
2 tablespoons fish sauce
1 teaspoon palm sugar, grated (alternatively, you could use brown sugar)
METHOD
Add the garlic, eschalots, kaffir lime leaves, chillies, ginger, lime zest, coriander and mint into a bowl and set aside.
Heat a wok over high heat and add both the oils. Throw in the pork mince and keep moving it around for at least 5 minutes or until the pork is cooked through.
Pour over the fish sauce, palm sugar and fresh lime juice and give it a good mix.
Take it off the heat and add in all the fresh ingredients that we prepared earlier, and give it a final toss.
I love to serve mine in cos lettuce cups with vermicelli noodles, or you can simply enjoy it with steamed rice.
