Fresh & Zingy Pork Larb
- Fish
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Combine zingy pork mince, flavoured with a hit of fresh ginger and garlic, and crunchy lettuce leaves and you are onto a winner. It’s just a race against the clock as to who gets the last leaf... Go!
Ingredients
150 g
white rice
(May be present: Wheat, Gluten, Soy.)
1 knob
ginger
1
Long Chilli
2 clove
garlic
300 g
pork mince
1
lemon
½
red onion
1 tbs
coriander
1 head
cos lettuce
Not included in your delivery
2 tbs
vegetable oil
1 tbs
fish sauce
(Contains: Fish;)
1 tsp
brown sugar
salt
pepper
Utensils
Cooking Steps
Peel and chop the ginger and chop the chilli. Peel and crush the garlic. Juice the lemon. Chop the coriander and wash the lettuce. Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes or until soft. Drain.
Heat the oil in a large pan over a medium heat. Add the ginger, chilli, and garlic and cook for 1 minute. Add the pork mince and using a spoon break up the mince as fine as possible, cook for 5 minutes or until all the mince is cooked. Remove from the heat and set aside to cool.
In a small bowl combine the lemon juice, fish sauce, and brown sugar and whisk until the sugar has dissolved. Pour the dressing over the pork, add the red onion and coriander and stir to combine.
Serve the larb with the lettuce leaves, using the leaves to wrap the larb into little parcels, or you can chop up the cos lettuce and throw the freshly chopped lettuce into the bowl with the larb, serve with your rice, and enjoy! Did you know? Do you know the phrase “rabbit food”? It was first recorded in reference to lettuce in the 1930s!
