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Thai pork larb with warm wombok salad recipe
Thai pork larb with warm wombok salad recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and flavorful Thai pork salad with crispy rice, wombok, and a spicy dressing, ready in 40 minutes for easy weeknight dinners.
Ingredients:
  • 200.00 gm jasmine rice
  • 100g green beans, trimmed, cut into 2cm lengths
  • 65.63 gm lime juice
  • 90.75 gm sweet chilli sauce
  • 76.25 gm fish sauce
  • 36.40 gm peanut oil
  • 500g lean pork mince
  • 2 large eschalots, peeled, thinly sliced
  • 1 lemongrass stalk, white part only, finely chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 1/2 small wombok, roughly shredded
  • 125.00 ml fresh Thai basil leaves
  • 125.00 ml fresh mint leaves
  • 1 long red chilli, thinly sliced
  • 20.00 ml fried shallots
  • Lime wedges, to serve
Instructions:
  • Prepare the rice as instructed on the packet using the absorption method. Gently fold in the beans. Let it sit, covered, for 5 minutes until the beans are vibrant green and tender.
  • In a small jug, mix together lime juice, chili sauce, and fish sauce.
  • Heat a wok over high heat with half of the oil. Stir-fry the mince in 2 batches, breaking up lumps, until browned and cooked through, about 6 to 8 minutes. Transfer to a bowl.
  • Pour the rest of the oil into the wok and swirl it around to coat the ingredients. Add eschalot, garlic, lemongrass, and ginger, and stir-fry for 1 minute until fragrant. Put the mince back into the wok and stir-fry to combine. Pour in 1/2 cup of the sauce mixture and continue stir-frying for 1 to 2 minutes until the mixture boils and slightly reduces.
  • Combine wombok with the rice, stirring well. Spread the rice mixture onto a serving platter. Top with larb, drizzle with the remaining sauce mixture, and garnish with herbs, chili, and fried shallots. Serve with lime wedges.

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