• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pork larb

  • 4servings

Add to MenuAdd to Calendar

Source: food.ninemsn.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125 ml ( 1/2 cup) chicken stock

  2. 1 kg minced pork

  3. 1 tbsp toasted ground sticky rice (see note)

  4. 2 kaffir lime leaves, thinly sliced

  5. 60 ml ( 1/4 cup) fish sauce, or to taste

  6. 1 tbsp white sugar, or to taste

  7. 4 small dried red chillies, coarsely crushed

  8. 4 red shallots, thinly sliced

  9. 2 limes, juice only

  10. 1 Lebanese cucumber, halved and thinly sliced lengthways

  11. 6 snake beans, thinly sliced diagonally

  12. 100 gm savoy cabbage, thinly sliced

  13. 1 cup (loosely packed) each Thai basil, spearmint and coriander leaves

  14. To serve: Green chillies and lime cheeks

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 10 mins, cook 5 mins Heat stock in a large frying pan, add pork and ground rice and cook, stirring continuously for 3 minutes or until pork is just cooked. Add lime leaves, fish sauce and sugar to taste and cook for 2 minutes. Remove from heat, adjust seasoning with fish sauce, lime juice, sugar and dried chilli. Serve with vegetables, herbs, green chillies and lime cheeks to the side.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback