Name: Pork larb
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 125 ml chicken stock (½ cup); 1 kg minced pork; 1 tbsp toasted ground sticky rice (see note); 2 kaffir lime leaves, thinly sliced; 60 ml fish sauce, or to taste (¼ cup); 1 tbsp white sugar, or to taste; 4 small dried red chillies, coarsely crushed; 4 red shallots, thinly sliced; 2 limes, juice only; 1 Lebanese cucumber, halved and thinly sliced lengthways; 6 snake beans, thinly sliced diagonally; 100 gm savoy cabbage, thinly sliced; 1 cup each Thai basil, spearmint and coriander leaves (loosely packed); To serve: Green chillies and lime cheeks

Pork larb

Australian Gourmet Traveller Gourmet Fast Asian recipe for pork larb

Serves 4

Prep

10M

Cook

Total

15M

Ingredients

125 ml chicken stock (½ cup)

1 kg minced pork

1 tbsp toasted ground sticky rice (see note)

2 kaffir lime leaves, thinly sliced

60 ml fish sauce, or to taste (¼ cup)

1 tbsp white sugar, or to taste

4 small dried red chillies, coarsely crushed

4 red shallots, thinly sliced

2 limes, juice only

1 Lebanese cucumber, halved and thinly sliced lengthways

6 snake beans, thinly sliced diagonally

100 gm savoy cabbage, thinly sliced

1 cup each Thai basil, spearmint and coriander leaves (loosely packed)

To serve: Green chillies and lime cheeks

Method

Main

1.Heat stock in a large frying pan, add pork and ground rice and cook, stirring continuously for 3 minutes or until pork is just cooked. Add lime leaves, fish sauce and sugar to taste and cook for 2 minutes. Remove from heat, adjust seasoning with fish sauce, lime juice, sugar and dried chilli. Serve with vegetables, herbs, green chillies and lime cheeks to the side.