Pork Larb

This classic Thai salad is a weeknight staple in our household. Such an easy dish to prepare, the hardest part is balancing the salty, spicy and sour flavours. Traditionally this dish is served super spicy, but you can dial it up or down depending on your preference. The toasted rice powder is a must for this dish but make sure you get it nice and brown (it’ll smell like popcorn), I usually do a big batch and keep the leftover powder in an air-tight container.

I’ve written my basic recipe but feel free to try it with different mince (duck is great), a mixture of fresh and dried chilli, some added cooked prawns, and even some finely soiced lemongrass is a nice addition.

Servces 4

INGREDIENTS

• 500g minced pork

• 2 tbsp uncooked glutenous or jasmine rice

• 2-3 limes (depends on juiciness)

• 2 small shallots or 1/4 red onion, finely sliced

• 2 tbsp fish sauce

• 1-2 tbsp Thai chilli powder (2 tbsp is pretty spicy to adjust to your taste)

• 1 tsp palm or brown sugar

• 1/2 bunch coriander, roughly chopped

• 1/2 bunch mint, roughly chopped

• Steamed jasmine rice or rice noodles to serve

METHOD

1. Heat a small pan over high heat and add rice. Toast for 3-5 minutes until a deep brown colour, shaking the pan frequently to avoid burning. Set aside to cool before blitzing in a spice grinder or grinding in mortar and pestle. Powder should resemble slightly finer than breadcrumbs but not too powdery.

2. Heat a medium size fry pan over high heat and add a little bit of oil if using lean mince.

3. Add the mince and break up in the pan with a wooden spoon/firm spatula. Cook the mince until it has browned slightly and is cooked through. Leave to cool while you prepare the onions and dressing.

4. Place sliced shallots/onions in a large mixing bowl and toss with juice of half a lime. This step isn’t critical but it helps to take the bite out of the raw onion.

5. In a small bowl/jug prepare the dressing by mixing fish sauce, remaining lime juice, chilli powder and sugar. You may need to taste and adjust to balance the salt/spice/sour/sweetness but remember you are looking for a punchy and pungent dressing.

6. Add the mince, dressing and 1 tbsp of rice powder to the bowl and toss with the onions. Let this sit for as long as possible before serving as it will allow the flavours to develop in the mince.

7. Toss through the herbs right before serving and sprinkle with more rice powder. Service with steamed rice, noodles or in lettuce cups if you’re a carb hater.