Pork, lemongrass and toasted quinoa larb

Recipes / Meat

A classic Thai dish that uses quinoa instead of rice. This dish is gluten-free and low cal coming in at 387 calories per serve.

Recipe «Pork, lemongrass and toasted quinoa larb» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp coconut oil, 2 tbsp white quinoa, 600g pork mince, 1 stick lemongrass, white part only, finely chopped, 1 long fresh red chilli, thinly sliced diagonally , 1 tbsp fresh ginger, finely grated, 2 garlic cloves, crushed, 1 large lime, zested, juiced , 1 1/2 tbsp fish sauce, 2 tsp brown sugar, 3 green shallots, thinly sliced diagonally, 3/4 cup fresh coriander leaves, 1/2 cup fresh mint leaves, torn, 2 tbsp roasted peanuts, chopped, 1 Lebanese cucumber, halved, thinly sliced diagonally, Baby cos lettuce leaves, to serve.

Ingredients:

  • 1 tbsp coconut oil 
  • 2 tbsp white quinoa 
  • 600g pork mince 
  • 1 stick lemongrass, white part only, finely chopped 
  • 1 long fresh red chilli, thinly sliced diagonally 
  • 1 tbsp fresh ginger, finely grated 
  • 2 garlic cloves, crushed 
  • 1 large lime, zested, juiced 
  • 1 1/2 tbsp fish sauce 
  • 2 tsp brown sugar 
  • 3 green shallots, thinly sliced diagonally 
  • 3/4 cup fresh coriander leaves 
  • 1/2 cup fresh mint leaves, torn 
  • 2 tbsp roasted peanuts, chopped 
  • 1 Lebanese cucumber, halved, thinly sliced diagonally 
  • Baby cos lettuce leaves, to serve 

Instructions

  1. Heat 1 tsp oil in a non-stick frying pan over medium heat. Add the quinoa. Cook, stirring constantly, for 1 minute or until golden brown and aromatic. Transfer to a mortar. Cool for 2 minutes. Pound with a pestle until coarsely crushed.
  2. Heat the remaining oil in pan over high heat. Add pork mince. Cook, breaking up lumps with a spoon, for 7 minutes or until cooked through and starting to brown. Add the lemongrass, chilli, ginger and garlic. Cook, stirring occasionally, for 2 minutes or until aromatic. Add the combined lime juice, fish sauce and sugar. Stir to combine. Remove from heat. Cool for 5 minutes.
  3. Add the shallot, quinoa and three-quarters of the coriander and mint to the pork mixture. Stir. Divide among plates. Sprinkle with peanut, lime zest and the remaining herbs. Serve with cucumber and lettuce.