Pork Larb With Fresh Herbs

Latchy's Note:

Based on a recipe from the Spirit House Cook Book. Done with small lettuce leaves makes a great appetiser for a party. This is usually part of a Thai meal. From The lettuce down, these are the garnishes, not to be put and mixed with the mince.

• Total Time: 22 mins
• Prep Time: 15 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 2 tablespoons canola oil
• 500 g pork mince (ground mince)
• 1 small red onion , finely chopped
• 3 spring onions , finely chopped (green onions)
• 1 tablespoon lemongrass , white tender part only finely sliced
• 1 tablespoon finely sliced kaffir lime leaf
• 4 tablespoons lime juice
• 3 tablespoons fish sauce
• 1 teaspoon chili flakes
• ½ cup mint leaf
• ½ cup coriander leaves
• 1 -2 fresh chili pepper , seeds removed, finely chopped
• 2 tablespoons roasted rice powder

Garnish

• 1 head lettuce (butter or mignonette)
• ½ cup ground roasted peanuts
• ½ cup crispy-fried shallot (can buy them at the supermarket)
• 1 tablespoon chopped red chile

Directions:

1. Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat).
2. Remove from heat and mix in the remaining ingredients, put in a nice bowl. Arrange the garnishes around the bowl on a nice platter. Diners just help themselves to the lettuce leaves and pork, plus garnishes.

Reviews

[Stardustannie]

Absolutely perfect!! This one of my favourite Thai dishes and I order it out ALL the time. This recipe beats a lot of them I have ordered at Restaurants!
Made as directed but omitting the ground rice..couldn't be bothered.