Pork larb with green beans, cucumber and mint

AT A GLANCE

  • Serves 4 - 6 people

We've spiked this larb with aniseed. It's a natural partner to pork and adds an extra flavour dimension to this simple dish.

  • 100 ml chicken stock
  • 500 gm coarsely minced pork
  • 100 gm green beans, cut into 2cm batons
  • ½ Spanish onion, thinly sliced on a mandolin
  • 2 Lebanese cucumbers, half-peeled and thickly sliced
  • 1 cup (firmly packed) mixed coriander and mint
  • Iceberg lettuce leaves, thinly sliced red chilli, fried shallots and steamed rice, to serve
  •  
  • Toasted brown rice dressing
  • 1 tbsp brown rice
  • 1½ tsp aniseed or fennel seeds
  • 100 ml lime juice (about 3 limes)
  • 15 gm (3cm piece) ginger, coarsely chopped
  • 4 kaffir lime leaves, coarsely chopped
  • 2 lemongrass stalks (white part only), finely chopped
  • 2 tbsp fish sauce
  • 1 tbsp crushed dark palm sugar
  • 1 tsp roasted chilli powder
01   For toasted brown rice dressing, dry-roast rice in a frying pan over high heat, stirring constantly, until light golden (1 minute). Add aniseed and toast until fragrant (1 minute). Finely grind with a mortar and pestle, then blend in a blender with remaining ingredients until mixture is very finely chopped.
02   Bring stock to the boil in a frying pan, then add pork and simmer, stirring occasionally, until just cooked, adding beans in the last minute of cooking (4-5 minutes).
03   Transfer pork mixture to a bowl, add dressing, toss to combine and season to taste. Cool briefly, then add onion, cucumber and herbs, and serve warm with lettuce cups, chilli, fried shallots and steamed rice.

Topics:

MINT, MAIN, PORK, FAST, BEANS

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Sep 2017

Sep 2017

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