How to Cook Thai Pork Larb Salad

How to Cook Thai Pork Larb Salad

Ingredients Thai Pork Larb Salad:

• 1 tbsp peanut oil
• 500 grams minced pork
• 1 tbsp long rice, plus steamed rice to serve
• 2 tbsp fish sauce
• Juice from 2 limes
• 1 large eschalot, finely sliced
• 1/2 bunch mint, leaves picked, plus extra for serving
• 1/2 bunch Thai basil, leaves picked, plus extra for serving
• 2 long red chilies, seeds removed, chopped, plus extra slices for serving
• 1 iceberg lettuce, leaves separated

How to Make Pork Larb Salad:

1. Heat the oil in a large skillet over medium-high heat.
2. Add minced meat and cook, breaking up lumps with a wooden spoon, for 6-7 minutes until cooked through.
3. Use a slotted spoon to transfer the pork to a large bowl. Set aside to cool.
4. Place 1 tbsp raw rice in a separate dry skillet and cook, stirring, over medium heat for 7-8 minutes or until golden. Transfer to a mortar and pestle and grind to a fine powder. Set aside the rice flour until ready to serve.
5. To make the sauce, mix fish sauce and lime juice. Set aside until ready to serve.
6. Just before serving, add the sauce, eschalot, mint, basil, and chili to the pork and stir until smooth.
7. Arrange lettuce leaves on a serving plate. Use a slotted spoon to scoop the pork over the top. Garnish with extra mint, basil, and chili. Sprinkle with rice flour and serve with white rice.