The Freshest Pork Larb

Ingredients

• 1 Lime
• 500 g Pork Mince
• 300 g Basmati Rice
• 4 tbsp Fish Sauce
• 1 Bunch Spring Onion
• 1 Chilli
• 2 tsp Lemongrass Puree
• 1 Bunch Coriander
• 1 Bunch Mint
• 1Knob Ginger
• 1 Baby Gem Lettuce
• Olive Oil

Instructions

1. 1

   Prep your ingredients. Take your mint and coriander. With a knife, separate the stalks and the leaves. Finely chop the stalks of both but keep them separate. Finely chop your coriander and mint leaves.

2. 2

   Peel your ginger and chop into small matchsticks. Finely slice 1 red chilli and 4 spring onions. Measure out 4 tbsp of fish sauce.

3. 3

   At this point, get 300g of rice on. Rinse the rice and add it to a pan with 2 times the amount of boiling water. Cook without a lid until the water has been absorbed.

4. 4

   In a large wok or frying pan, add a splash of olive oil and then add your pork mince. Fry on a high heat, breaking it up with a wooden spoon. As the pork starts to caramelise, remove it from the wok and set it aside.

5. 5

   In the same wok, add a splash more oil. Add your ginger, red chilli, mint and coriander stalks, spring onions and 2 tsp of lemongrass puree.

6. 6

   Keep mixing your larb base. Once it starts to catch on the pan, pour in your fish sauce and squeeze in the juice of a lime. Mix it together, and then reintroduce the pork mince. Stir.

7. 7

   Add your rice spoon by spoon. Once all the rice and pork is folded together, add your coriander and mint leaves. Mix together. Remove the larb from the heat.

8. 8

   Serve the larb in crispy lettuce leaves and enjoy!