Thai larb moo (minced pork salad)

Cooking Meat Thai larb moo (minced pork salad)

For a fresh summer recipe try this quick and easy larb.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Fry mince in peanut oil for 5-10 mins, or until browned.
  2. Meanwhile, combine ginger, garlic, lemongrass and chilli in a food processor (or finely chop, if you prefer) and add to mince. Cook for 2 mins. Add red onion and cook for a further 2 mins. Add fish sauce, lime juice, sugar and vinegar and cook for 4 mins. Remove from heat and leave to cool for 5 mins. Stir in mint and coriander.
  3. Arrange washed lettuce on plates and spoon in pork mixture, or serve in small bowl with lettuce on the side. Serve with peanuts and lime wedges.

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500g Coles Brand pork mince
2 tbsp peanut oil
3 cm piece ginger
1-2 cloves garlic
1 stalk lemongrass, ends and outer layer removed
1 green chilli
1 red onion, finely sliced
4-6 tsp fish sauce
1 lime, juice
1 tbsp brown sugar
1 tsp white vinegar
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
10 baby cos lettuce leaves
Coles smart buy crushed peanuts, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Easy
Serves
2 people
Method
Baking
Category
Meat
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