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Pork larb
Pork larb
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Ingredients:
  • 18.20 gm peanut oil
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely chopped
  • 2 lemongrass stalks, trimmed, finely chopped
  • 3 long red chillies, thinly sliced
  • 600g pork mince
  • 2 makrut lime leaves, finely shredded
  • 42.00 gm lime juice
  • 40.00 ml kecap manis
  • 24.40 gm fish sauce
  • 16.00 gm brown sugar
  • 82.50 ml chopped fresh coriander leaves
  • 62.50 ml roasted peanuts, chopped
  • Lime wedges, to serve
  • Banana chillies (deseeded), to serve
Instructions:
  • In a hot frying pan, sauté onion, garlic, ginger, lemongrass, and chili in oil until the onion is soft, about 3 minutes. Add the mince and continue to cook for 5-6 minutes, breaking it up with a wooden spoon, until browned.
  • Combine lime leaves, lime juice, kecap manis, fish sauce, and sugar in the skillet. Stir and cook for 3 minutes until heated through. Add coriander and peanuts. Serve with lime wedges and banana chillies.

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