Thai larb salad

Get ready to wok and roll with this traditional pork mince salad.

Recipe «Thai larb salad» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp peanut oil, 500g lean pork mince, 1 stem lemon grass, pale section only, finely chopped, 1 fresh long green chilli, finely chopped, 60ml fresh lime juice , 1 tbsp fish sauce, 1 tbsp sweet chilli sauce, 1 tsp finely grated lime rind , 1/2 small red onion, thinly sliced, 1/3 cup fresh coriander leaves, 2 tbsp torn fresh mint, Baby cos lettuce leaves, to serve, 40g roasted peanuts, finely chopped, to serve.

Ingredients:

• 1 tbsp peanut oil 
• 500g lean pork mince 
• 1 stem lemon grass, pale section only, finely chopped 
• 1 fresh long green chilli, finely chopped 
• 60ml fresh lime juice 
• 1 tbsp fish sauce 
• 1 tbsp sweet chilli sauce 
• 1 tsp finely grated lime rind 
• 1/2 small red onion, thinly sliced 
• 1/3 cup fresh coriander leaves 
• 2 tbsp torn fresh mint 
• Baby cos lettuce leaves, to serve 
• 40g roasted peanuts, finely chopped, to serve 

Instructions

1. Heat half the oil in a wok over high heat until just smoking. Add half the pork mince, lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until pork changes colour. Transfer to a heatproof bowl. Repeat with the remaining oil, pork, lemon grass and chilli, reheating the wok between batches. Set aside for 15 minutes to cool slightly.
2. Whisk together the lime juice, fish sauce, sweet chilli sauce and lime rind in a small bowl until well combined. Drizzle the pork mixture with the dressing. Add the onion, coriander and mint and stir to combine. Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve.