Waitrose and Partners
Laotian-style pork larb

Laotian-style pork larb

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

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Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,687kJ/ 641kcals

Fat

28g

Saturated Fat

11g

Carbohydrates

63g

Sugars

18g

Fibre

5g

Protein

32g

Salt

1.5g

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Overall rating (4/5)

4 out of 5 stars1 rating