Thai Pork Larb Salad
Thai pork larb sounds exotic, but it’s really just a gorgeously fresh salad that you can have on the table in less than 30 minutes and requires very little work.
The aromatics in this dish pair perfectly with a glass of the Great Western Rose.
1 Tbsp peanut oil
500g pork mince
1 stalk lemongrass, white part only, chopped
2 garlic cloves, crushed
1 Tbsp finely grated ginger
1 long red chilli, seeded, finely chopped
2 Tbsp lime juice
2 Tbsp fish sauce
2 tsp brown sugar
2 cups bean sprouts
4 green onions, trimmed, thinly sliced diagonally
2 purple Asian shallots, thinly sliced
1 cup coriander leaves
1 cup mint leaves
Baby cos lettuce leaves and crushed roasted peanuts, to serve
- Heat oil in wok over high heat until just smoking. Add the pork and cook, stirring to break up any lumps, for 10 minutes or until pork changes colour and begins to brown. Add the lemongrass, garlic, ginger and chilli and cook, tossing, for 2 minutes or until aromatic. Remove from heat. Add the lime juice, fish sauce and sugar and stir to combine. Set aside for 10 minutes to cool slightly.
- Add the bean sprouts, green onion, shallots, half the coriander and half the mint and gently toss to combine.
- Place lettuce on serving plates. Spoon pork mixture among serving bowls. Top with remaining coriander and mint and sprinkle with toasted peanuts. Serve immediately.
Image source: Taste.com.au