Minced Pork Salad with Ginger and Mint (Larb)
Preparation Time: 20 minutes | Cooking Time: 10 minutes (plus cooling time)
500g pork fillet, chopped
1 tablespoon oil
1 tablespoon water
1/4 cup lime juice
2 tablespoons fish sauce
2 small fresh red chilies, chopped
1 small brown onion, finely slice
4 green onions, chopped
1/4 cup peanuts
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh coriander leaves
8 cos lettuce leaves
1 tablespoon chopped peanuts, extra
20g sliced fresh ginger, extra
2 tablespoons fresh coriander leaves, extra |
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Process pork until finely minced. Heat oil in pan, cook pork and water, stirring, until pork is tender.
Remove pork from heat, stir in juice, sauce and chili; cool.
Combine pork mixture with brown onion, green onion, peanuts, ginger, mint and coriander in bowl. Serve pork salad over lettuce, sprinkled with extra chopped peanuts, extra ginger and extra coriander.
Serves 4.
Store
Can be made a day ahead. Store, covered, in refrigerator.
Per serving: 12.5g fat, 265 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
