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Pork Larb
Serves 2
Steps
- Heat a good glug of oil and fry the chopped ginger and garlic for a minute
- Add the minced pork, making sure you break it up as evenly as possible (depending on patience) into small pieces and cook until golden brown
- In goes the sugar, fish sauce, soy sauce and lime juice - good stir
- Thinly sliced shallots are then mixed in - let that soften, good stirs again. You can also add the chilli (flakes or otherwise) here
- Taste for saltiness (it should be salty from the light soy already), add a bit more salt or soy if you think it needs it
- I like to add all the chopped fresh herbs at the end, when I've turned off the heat and just let the residual heat cook it through a bit. Though, if you find the spring onions too oniony, you can add them a bit earlier with the heat still on
- I like this dish on (coconut) rice or rice noodles. It can also be served in little lettuce cups. Though I would have to eat about 10 of those to be full so I stick to carbs
Originally published at kitchenpan.co.uk. Reproduced for personal collection.
