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Pork & lemon grass larb
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious pork stir-fry in lettuce cups with South-East Asian flavors of kecap manis and fish sauce. Enjoy a flavorful meal without needing utensils!
Ingredients:
  • 40.00 ml kecap manis
  • 42.00 gm fresh lime juice
  • 24.40 gm fish sauce
  • 16.00 gm brown sugar
  • 2 tsp sambal oelek
  • 18.20 gm extra light olive oil
  • 600g pork mince
  • 1 stem lemon grass, pale section only, finely chopped
  • 8 iceberg lettuce leaves
  • 125.00 ml fresh mint leaves
  • 110g (2 cups) bean sprouts, trimmed
Instructions:
  • Combine the kecap manis, lime juice, fish sauce, sugar, and sambal oelek in a small jug and whisk until well combined.
  • In a hot wok or large frying pan, heat the oil until just smoking, then add the mince and stir-fry for 5 minutes until it changes color. Next, add the lemongrass and stir-fry for 1-2 minutes until aromatic.
  • Pour the flavorful kecap manis mixture into the wok and sauté for 3-4 minutes until thoroughly warmed. Serve by distributing the lettuce leaves onto individual dishes, filling them with the seasoned mince, and garnishing with fresh mint and bean sprouts.

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