© J Sainsbury plc 2020
Spicy pork larb salad
Don't be put off by the word salad – this popular Thai dish is as filling as it is tasty with fragrant pork mince, crunchy lettuce and rice
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 2 tsp vegetable oil
- 2 stalks lemongrass, finely chopped
- 1 large red chilli, deseeded and finely chopped, plus extra sliced to garnish
- 2 cloves garlic, crushed
- 500g 5% fat pork mince
- 2 tsp palm sugar
- 2 tbsp fish sauce
- 1 lime, juiced
- 14g fresh coriander, roughly chopped
- 250g microwavable long-grain white rice
- 12 large gem-lettuce leaves
- ¼ cucumber, deseeded and cut into thin matchsticks
Method
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1
Heat the oil in a large non-stick frying pan over a medium heat and fry the lemongrass, chilli and garlic for 2-3 minutes until fragrant. Add the pork mince and cook over a high heat for another 6-8 minutes, stirring all the time, until the mince is browned all over. Drain off any excess liquid if necessary.
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2
Add the palm sugar and fish sauce and let the mixture bubble for 2-3 minutes, then stir in the lime juice and nearly all the coriander.
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3
Cook the rice according to the instructions on the packet, then stir it into the pork. Season to taste with freshly ground black pepper.
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4
Divide the pork larb between the lettuce leaves and scatter over the rest of the coriander. Garnish with cucumber matchsticks and sliced chilli.
