Lao minced pork salad

Lao minced pork salad

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

This popular dish is known as larb in Laos and Thailand, and can be made with any kind of minced meat or fish. The combination of tangy lime, pungent fish sauce, chilli and a hint of sweetness will have you hooked in no time.

Ingredients

Quantity Ingredient
125ml see method for ingredients
1kg minced pork
1 tablespoon toasted ground glutinous rice, (see note)
2 kaffir lime leaves, finely sliced
60ml fish sauce
1 tablespoon sugar
2 limes, juiced
4 small dried red chillies, coarsely crushed
4 red shallots, thinly sliced

To serve

Quantity Ingredient
1 lebanese cucumber, halved and finely sliced lengthways
6 snake beans, finely sliced diagonally
100g savoy cabbage, finely sliced
45g mixed thai basil, mint and coriander leaves
sliced green chillies
lime wedges, for squeezing

Method

  1. Heat the stock in a large saucepan over medium heat. Add the pork and the ground rice and cook, stirring continuously, for 3 minutes, or until the pork is just cooked. Throw in the lime leaves, add the fish sauce and sugar, and cook for 2 minutes. Check the seasoning and add more fish sauce or sugar to taste, if necessary. Remove from the heat and add the lime juice, crushed dried chillies and shallots. Serve with the vegetables, herbs, green chillies and lime wedges on the side.

Note

  • Toasted ground glutinous rice is used as a binding agent and adds an authentic texture to this dish that can’t be beat. You should be able to find it in Asian supermarkets.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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