Tom's Recipes
Pork Larb
Thai-style pork mince stir-fried with toasted rice, lime, fish sauce and a pile of herbs, eaten in lettuce leaves with jasmine rice.
- Makes
- 2 servings
- Prep
- 10 minutes
- Cook
- 10 minutes
Ingredients
For the Rice
For the Larb
You Will Need
- A wok or large frying pan
Method
Tap a time to start a timer.
Put the jasmine rice and water in the Sistema rice cooker, fit both lids and microwave on full power for . Leave it to stand with the lids on while you cook the larb.
- 150g jasmine rice
- 300ml cold water
Heat a wok over a high heat until it smokes. Add the oil and pork and stir-fry for , breaking up the mince, until browned.
- 1 tbsp vegetable oil
- 450g pork mince
Add the toasted rice powder, sugar, fish sauce and lime juice, and the mangetout if you are using it. Stir-fry for .
- 2 tbsp toasted rice powder
- ½ tsp caster sugar
- 1 tbsp fish sauce
- 1 lime
- 100g mangetout
Add the chilli, shallots, spring onions, coriander and mint and stir-fry for more.
- 1 red chilli
- 3 shallots
- 3 spring onions
- a handful of coriander
- a handful of mint
Taste and add more chilli, sugar, fish sauce or lime juice if it needs it. Serve straight away with the rice and the lettuce leaves for wrapping.
- 1 Little Gem lettuce
Toasted Rice Powder
Toast 2 tbsp jasmine or sticky rice in a dry frying pan over a medium heat for 5 to 8 minutes, shaking the pan, until deep golden. Let it cool and grind it to a coarse powder in a pestle and mortar.
For Ted
Leave this one out for Ted, because the fish sauce makes it salty.
In the meal plans for the week of 5 October and the week of 19 October.