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Laotian-style pork larb
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500g essential British pork mince
200g trimmed fine green beans, chopped into 3cm lengths
1 tsp palm sugar (or light brown soft sugar)
25g pack mint, leaves picked and finely chopped
28g pack coriander, finely chopped
4 Thai red chillies, deseeded, if liked, and finely chopped
1 essential lime, juice, plus extra wedges to serve
6 tbsp Cooks’ Ingredients crispy fried onions
handful Thai (or regular) basil leaves, torn if large
1-2 tbsp nam pla fish sauce
600g cooked sticky rice, to serve
1. Heat a wok or large frying pan over a medium-high heat. Add the pork, beans, sugar, 2 tbsp water and a pinch of salt. Bubble briskly, breaking up the meat with a spoon, until almost all the liquid has evaporated, the beans are just tender and the mince is brown and cooked through with no pink meat (about 5 minutes).
2. Turn off the heat. Stir in the herbs and chillies with the lime juice, half the fried onions and Thai basil, and the fish sauce. Top with the remaining Thai basil and crispy onions. Serve on top of sticky rice with extra lime wedges, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.