Serves 2
Ingredients
200g pork mince
1 onion finely chopped
1 inch of ginger, grated
2 or 3 cloves of garlic
Juice of 1 lime
½ teaspoon of chilli flakes
Good dash of fish sauce
Handful of mint, coriander and basil roughly chopped
To serve
Thai jasmine fragrant rice
1/3 of an iceberg lettuce shredded
Method
1. Get the rice
on.
2. Put a glug of vegetable or sunflower oil on a pan and put the heat to medium (don't use olive oil - the flavour isn't right for this).
3. Finely dice the onion.
4. Sauté the onion.
5. Grate an inch-long piece of ginger and add to the pan with 2 cloves of garlic (3 if you fancy it).
6. Add half a flat teaspoon of dried chilli flakes. You may need less or more depending on how hot you like your food. For reference, I add a flat teaspoon and we like it hot.
7. Add the minced pork to the pan and break up with a wooden spoon. Mix everything together.
8. Squeeze the juice from a whole lime into the pan along with a healthy dash of fish sauce.
9. Leave to cook for about 5-10 minutes.
10. Finely chop mint, basil and coriander and add to the pan. Mint and basil are by far the most important herbs here so don’t worry if you’ve no coriander.
11. Shred/chop the iceberg lettuce.
12. At this stage your rice should be cooked, if not, put the larb on a low heat until ready to serve.
13. Serve with rice and iceberg lettuce on the side. Tip: If you want to improve the presentation of this, put your rice into a small ramekin or cup and then turn out onto the plate to create an impressive dome of rice. It’s also a handy way of keeping an eye on your portion sizes.
2. Put a glug of vegetable or sunflower oil on a pan and put the heat to medium (don't use olive oil - the flavour isn't right for this).
3. Finely dice the onion.
4. Sauté the onion.
5. Grate an inch-long piece of ginger and add to the pan with 2 cloves of garlic (3 if you fancy it).
6. Add half a flat teaspoon of dried chilli flakes. You may need less or more depending on how hot you like your food. For reference, I add a flat teaspoon and we like it hot.
7. Add the minced pork to the pan and break up with a wooden spoon. Mix everything together.
8. Squeeze the juice from a whole lime into the pan along with a healthy dash of fish sauce.
9. Leave to cook for about 5-10 minutes.
10. Finely chop mint, basil and coriander and add to the pan. Mint and basil are by far the most important herbs here so don’t worry if you’ve no coriander.
11. Shred/chop the iceberg lettuce.
12. At this stage your rice should be cooked, if not, put the larb on a low heat until ready to serve.
13. Serve with rice and iceberg lettuce on the side. Tip: If you want to improve the presentation of this, put your rice into a small ramekin or cup and then turn out onto the plate to create an impressive dome of rice. It’s also a handy way of keeping an eye on your portion sizes.
14. Eat! Once served, I generally mix it all
together on my plate which goes against my method eating ways but it's
definitely the best way to enjoy it!
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