Pork larb with cos spears

Pork larb with cos spears

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 30 minutes
  • 20 minutes
  • Woolworths Spier Longmarket Merlot 2016

Ingredients

  • 1 lemongrass heart, finely chopped
  • 3 garlic cloves, grated
  • 1 T coriander, chopped
  • 1 T mint, chopped
  • 6 spring onions, chopped
  • 1 small red chilli, chopped, plus extra to garnish (optional)
  • 2 T coconut oil
  • 500 g pork mince, at room temperature
  • 1⁄2 cup salted, roasted peanuts, coarsely ground
  • 1⁄2 cup chicken stock
  • Fish sauce or salt, to taste
  • 1 cos or butter lettuce, leaves separated, for serving
  • Steamed jasmine rice, for serving
  • Basil, mint, coriander, to garnish
  • For the dressing, whisk:
  • 3 T fresh lime juice
  • 2 T fish sauce
  • 1 T dark brown sugar

Cooking Instructions

Pound the lemongrass and garlic. Mix with the herbs, onion and chilli and pound or process to make a paste.

Heat the oil in a large pan. Add the pork and fry over a moderate heat, stirring to break up any lumps. Cook for 6–8 minutes, or until the meat changes colour. Stir in the lemongrass paste and half the ground peanuts. Cook over a gentle heat, stirring, for a further 5 minutes. Add the chicken stock and cook, stirring, for a further 5 minutes. Add salt or fish sauce to taste.

Turn into a bowl and sprinkle with the remaining peanuts. Garnish with herbs and chilli if you like it hot.

To serve, spoon the larb into lettuce leaves, add sprigs of herbs and spoon over the dressing. Serve the rice on the side.

Cook's note: This Asian dish, originating in Laos, is really a salad using flavoured minced meat, chicken or fish, cooked or sometimes barely cooked, or even raw. Traditionally, raw rice is fried and ground for crunchiness but peanuts make a good substitute.

Discover more Asian-inspired recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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