Pork Larb Topped with Peanuts

Updated at: Wed, 16 Aug 2023 19:59:40 GMT

Step 1

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).Roughly chop the coriander (stalks and all). Roughly chop the peanuts. Halve the chilli lengthways, deseed then finely chop. Zest and juice half of the lime, slice the remaining half into wedges.

Step 2

Trim the root from the baby gem lettuce then separate as many of the leaves as you can. Arrange the leaves on your plates ready to fill with the pork. Chop the remaining centre (leaves that are too small) widthways into thin slices.

Step 3

Heat a large frying pan on a medium-high heat, with a drizzle of oil. When hot add the pork mince, fry until golden, 5-6 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: The pork is cooked when no longer pink in the middle.

Step 4

Add the shallot and garlic to the pork, fry, stirring frequently until softened, 1-2 mins. Add the mooli, ginger puree, half of the chilli (use less if you don't like spice) and the remaining baby gem, fry until softened 1-2 mins.

Step 5

Add the Thai spice and ketjap manis, mix to combine and then cook for 1-2 mins. Finally stir through the lime juice, lime zest and half of the coriander. If you would like to, season with salt and pepper. Remove from the heat and set aside.

Step 6

Fill the baby gem leaves with the spiced pork. Garnish with the peanuts, remaining coriander and chilli. Serve with the lime wedges and enjoy!

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