Whenever I crave Thai cuisine, the first thing that comes to mind is pork larb. I just love how unique the dish is. I feel like it's something you cannot easily replicate. But last week, I took a leap and did this authentic Thai pork larb that turned out really good.
2red chili (red chilli in British English) - finely chopped
1stemlemongrass - finely shredded
1tablespoonsoy sauce
1tablespoonsunflower oil
1tablespoonginger - grated or finely minced
2tablespoonsfish sauce
1tablespoonsweet chili sauce (sweet chilli sauce in British English)
1tablespoonsesame oil
3mediumlime zest - zest from 3 limes
6sprigsspring onions - thinly sliced
2tablespoonswhite rice - ground and toasted
1handfulcilantro (coriander)
1handfulmint
3tablespoonspeanuts - dry toasted in a frying pan and roughly chopped
1bunchiceberg lettuce - to serve
Instructions
Mix the chillies, lemongrass, soy sauce and pork. Heat the oil in a wok or frying pan over high heat and fry the pork in two batches for 3 or 4 minutes, until it changes colour and starts getting crisp, breaking up any lumps with a spatula. Set aside to cool.
Meanwhile, whisk together the lime zest and juice, ginger, spring onions, fish sauce, sesame oil and sweet chilli sauce. Pour over the pork, add the toasted rice and stir well.
To eat, scoop a bit of pork into a lettuce leaf, sprinkle with peanuts and as much mint and coriander as you like (lots, in my opinion!), squeeze over a bit of lime, roll and eat. Add this to your lettuce cups if you’ve gone for the rice.