PORK LARB WITH FRESH HERBS

Pork Larb With Fresh Herbs image

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.

Provided by Latchy

Categories Pork

Time 22m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

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
1/2 cup mint leaf
1/2 cup coriander leaves
1 -2 fresh chili pepper, seeds removed, finely chopped
2 tablespoons roasted rice powder
1 head lettuce (butter or mignonette)
1/2 cup ground roasted peanuts
1/2 cup crispy-fried shallot (can buy them at the supermarket)
1 tablespoon chopped red chile

Steps:

Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat).
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.

Nutrition Facts : Calories 614.9, Fat 48, SaturatedFat 12.4, Cholesterol 90.2, Sodium 1405.4, Carbohydrate 18.5, Fiber 4.8, Sugar 4.3, Protein 31.2

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