Pork Larb

Cook Time 20 minutes

Servings 4

Ingredients

4 garlic cloves, finely chopped or minced

2 eschalots, finely sliced

2 kaffir lime leaves, finely sliced

2 red chillies, finely sliced

3 cm knob of ginger, grated

2 limes, zested and juiced

½ cup coriander leaves or Asian herb of your choice

½ cup mint leaves or Asian herb of your choice

500g pork mince

¼ tsp sesame oil

1 tbsp olive oil

2 tbsps fish sauce

1 tsp palm sugar, grated (alternatively, you could use brown sugar)

Cos lettuce, to serve

Vermicelli noodles or steamed rice, to serve

Method

Add the garlic, eschalots, kaffir lime leaves, chillies, ginger, lime zest and juice, coriander and mint into a bowl and set aside.

Heat a wok over high heat and add olive oils. Throw in the pork mince and keep moving it around for at least 5 minutes or until the pork is cooked through.

Pour over the fish sauce, sesame oil, palm sugar and give it a good mix.

Take it off the heat and add in all the fresh ingredients that we prepared earlier, and give it a final toss.

I love to serve mine in cos lettuce cups with vermicelli noodles, or you can simply enjoy it with steamed rice.