Lao Style Pork Larb
with Kaffir Lime and Jasmine Rice
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
Pork Larb Mince
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
2
Garlic
1 sachet
Crispy Shallots
1
Capsicum
Mint
1 packet
Makrut Lime Leaves
1
Long Chilli
1
Lime
1
Carrot
Cooking Steps
Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
Very thinly slice the kaffir lime leaves. TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them thin! Thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into thirds. Cut the red capsicum into 2 cm chunks. Finely chop the garlic (or use a garlic press). Thinly slice the long red chilli (if using). Pick the mint leaves and thinly slice. Slice the lime into wedges.
Heat a drizzle of olive oil in a large frying-pan or wok over a medium high heat. Add the kaffir lime, carrot, green beans and red capsicum and cook, tossing regularly for 3-4 minutes or until just tender. Add the garlic and cook for 1 minute, or until fragrant. Set aside in a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Add the pork larb mince and cook, breaking up with a wooden spoon and tossing regularly, for 6-7 minutes or until browned.
Return the veggies to the pan with the brown sugar & a good squeeze of lime juice. Cook, tossing regularly, for 1-2 minutes or until well combined.
Divide the jasmine rice between bowls. Top with the pork larb mince and veggie mixture. Garnish with mint, crispy shallots and long red chilli (if using). Serve with lime wedges.
