Page title and description

Meat mains
Pork larp
Ingredients
- 1 tbsp groundnut oil
- 600g lean pork mince
- 1 lemongrass stem, pale section only, finely shredded
- 1 fresh long green chilli, finely chopped
- 60ml lime juice (bottled will do)
- 1 tbsp fish sauce
- 1 tbsp sweet chilli sauce
- 1 tsp finely grated lime zest
- ½ small red onion, thinly sliced
- 3 tbsp fresh coriander, roughly chopped
- 1 tbsp toasted rice, ground with a mortar and pestle
- 2 tbsp fresh mint, torn
- selection of: little gem lettuce leaves, blanched French beans, radish, fennel etc. to serve
- sprinkling of chopped roasted peanuts or cashews.
Method
Prep time:
20 min
PT20M
Cooking time:
30 min
PT30M
-
Step 1
Heat half the oil in a wok over a high heat until nearly smoking. -
Step 2
Add half the pork mince, the lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until the pork changes colour. -
Step 3
Transfer to a bowl. Repeat, reheating the wok between batches. Set aside for 15 minutes to cool slightly. -
Step 4
Whisk the lime juice, fish sauce, sweet chilli sauce and lime rind together in a bowl until well combined and then spoon over the pork mixture. -
Step 5
Add the onion, coriander, ground toasted rice and mint and stir to combine. Spoon the pork mixture among salad veg and sprinkle with the toasted nuts to serve.