Marion Grasby shares her recipe for Thai pork larb salad.
- Heat the oil in a large frypan over medium-high heat.
- Add the mince and cook, breaking up lumps with a wooden spoon, for 6-7 minutes until cooked through.
- Use a slotted spoon to transfer the pork to a large bowl. Set aside to cool.
- Place 1 tbs uncooked rice in a separate dry frypan and cook, stirring, over medium heat for 7-8 minutes or until dark golden. Transfer to a mortar and pestle and grind into a fine powder. Set rice powder aside until ready to serve.
- To make the dressing, whisk together fish sauce and lime juice. Set aside until ready to serve.
- Just before serving, add the dressing, eschalot, mint, basil and chilli to the pork and stir to combine.
- Arrange the lettuce leaves on serving plates. Use a slotted spoon to pile the pork larb on top. Garnish with extra mint, basil and chilli. Sprinkle with rice powder and serve with steamed rice.
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Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set