Thai Pork Larb
SERVES 2 | PREP 5mins | COOK 10mins
‘Larb’, meaning minced meat delicacy, originates from Laos and Thailand. Try wrapping your larb in lettuce for a flavourful on-the-go lunch!
Ingredients
- 2 tbs fish sauce
- 2 tbs lime juice
- 1 small red chilli, chopped
- 1/4 head green cabbage, finely shredded
- 1 carrot, grated
- 1 tbs sesame oil
- 250g lean pork mince
- 1 eggplant, cut into 3cm cubes
- 1 garlic clove, crushed
- 1 tbs chopped peanuts
- 1/4 cup fresh coriander, chopped
- 1 spring onion, finely sliced
Method
- Combine fish sauce, lime juice and chill and set aside. Toss cabbage and carrot with 1 tbs of dressing.
- Heat wok or fry pan over medium-high heat. Add sesame oil, then add pork and cook, stirring to break up any lumps, for a couple of minutes.
- Add eggplant and garlic and continue to cook, stirring regularly for about 5-8 minutes or until browned. Toss through remaining dressing.
- Divide vegetables between two plates, top with pork and scatter over peanuts, coriander and spring onion.
