Thai Larb with Pork & Fresh Herbs

• 500 gpork mince
• 1 tsptoasted rice powder
• 4shallots, finely sliced
• 20 gtender lemongrass cores, from about 2 stalks, very finely minced; discard woody outer layers
• 3spring onions, sliced
• 3 tbspfish sauce
• 1 tbspvegetable oil
• 2 tbsplime juice
• 30 gmint leaves, hand-torn
• 30 gcoriander, roughly chopped
• 100 ggreen beans, very finely sliced (optional) (optional)
• 1 tbspsesame seeds
• Fine salt, to taste
• 300 gcooked rice (optional)
• Black pepper, to taste

Method

1. 1Toast the sesame seeds in a dry frying pan over medium heat for 2 minutes until lightly golden, then set aside. Heat ½ tbsp vegetable oil in the pan over medium-high heat.
2. 2Brown half the pork for 4–5 minutes, breaking it up with a spoon. Lift out, add the remaining ½ tbsp oil and repeat with the rest of the pork.
3. 3Return all the pork and its juices to the pan. Cook for another minute, checking the mince reaches 75°C for 30 seconds; give it longer if needed.
4. 4Pull the pan off the heat and let it sit for two minutes. A screaming-hot pan will cook the freshness out of the dressing; you want warm, not raging. Stir through the shallots, lemongrass and toasted rice powder so they soften in the residual heat without losing their bite.
5. 5Add the fish sauce and 1 tbsp lime juice, scraping up the browned bits. Taste before adding salt, then add the remaining 1 tbsp lime juice and black pepper as needed.
6. 6Just before serving, toss through the torn mint, chopped coriander and spring onions. The residual warmth should barely wilt them; bright leaves, not stewed.
7. 7If using the optional finely sliced green beans, boil them for 2–3 minutes until tender-crisp, refresh under cold water and drain well, then fold through the larb. Scatter over the toasted sesame seeds. Serve with the optional cooked rice if using, heated according to its packet instructions.

Per serving

kcal

393

protein

24.2g

fibre

2.6g

carbs

11.5g

fat

28g