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Spicy pork larb with chilli sauce
Spicy pork larb with chilli sauce
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Revamp weeknight dinners with zesty pork larb!
Ingredients:
  • 200.00 gm jasmine rice
  • 2 carrots (see note)
  • 2⁄500.00 ml coarsely chopped fresh coriander leaves
  • 12.00 gm sesame seeds, toasted
  • 18.40 gm vegetable oil
  • 500g pork mince
  • 1 bunch choy sum, shredded
  • 48.80 gm fish sauce
  • 3 long red chillies, finely chopped
  • 1⁄357.50 gm honey
  • 1⁄262.50 gm lime juice, plus extra wedges to serve
  • 3 eschalots, thinly sliced
  • 2⁄500.00 ml fresh mint leaves
  • 2⁄500.00 ml fresh Thai basil leaves
Instructions:
  • Prepare the rice according to the instructions on the packet.
  • Cut carrots into matchsticks using a julienne attachment on a food processor or a sharp knife. Transfer to a medium bowl, then add coriander and sesame seeds. Season with salt and pepper, and toss to combine.
  • In a large frying pan over medium-high heat, heat oil. Add mince and cook for 5 to 7 minutes, breaking up lumps with a wooden spoon, until browned. Stir in choy sum, fish sauce, and 1 chopped chili and cook for another minute. Remove from heat.
  • In a small saucepan, heat honey over high heat until it comes to a boil. Remove from heat and stir in the rest of the chili and half of the lime juice.
  • Combine eschalot, mint, basil, and the rest of the lime juice with the pork. Serve the rice evenly among bowls. Top with the pork mixture and carrot salad. Drizzle with chili sauce and serve with additional lime wedges.

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