Laotian-style pork larb

Name: Laotian-style pork larb
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 500 g essential British pork mince; 200 g trimmed fine green beans, chopped into 3cm lengths; 1 tsp palm sugar (or light brown soft sugar); 25 g mint, leaves picked and finely chopped; 28 g 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; 1 handful Thai (or regular) basil leaves, torn if large; 2 tbsp nam pla fish sauce (approx. 1-2 tbsp); 600 g cooked sticky rice, to serve

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Serves4
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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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 mint, leaves picked and finely chopped
28g 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
1 handful Thai (or regular) basil leaves, torn if large
2 tbsp nam pla fish sauce (approx. 1-2 tbsp)
600g cooked sticky rice, to serve

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).
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.

Typical values per serving when made using specific products in recipe