Thai pork larb salad

Marion Grasby shares her recipe for Thai pork larb salad.

Recipe «Thai pork larb salad» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbs peanut oil, 500g pork mince, 1 tbsp white rice, plus steamed rice to serve, 2 tbs fish sauce, Juice of 2 limes , 1 large eschalot, finely sliced, 1/2 bunch mint, leaves picked, plus extra to serve, 1/2 bunch Thai basil , leaves picked, plus extra to serve , 2 long red chillies, seeds removed, chopped, plus extra sliced to serve, 1 iceberg lettuce, leaves separated.

Ingredients:

• 1 tbs peanut oil 
• 500g pork mince 
• 1 tbsp white rice, plus steamed rice to serve 
• 2 tbs fish sauce 
• Juice of 2 limes 
• 1 large eschalot, finely sliced 
• 1/2 bunch mint, leaves picked, plus extra to serve 
• 1/2 bunch Thai basil , leaves picked, plus extra to serve 
• 2 long red chillies, seeds removed, chopped, plus extra sliced to serve 
• 1 iceberg lettuce, leaves separated 

Instructions

1. Heat the oil in a large frypan over medium-high heat.
2. Add the mince and cook, breaking up lumps with a wooden spoon, for 6-7 minutes until cooked through.
3. Use a slotted spoon to transfer the pork to a large bowl. Set aside to cool.
4. 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.
5. To make the dressing, whisk together fish sauce and lime juice. Set aside until ready to serve.
6. Just before serving, add the dressing, eschalot, mint, basil and chilli to the pork and stir to combine.
7. 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.