Name: Spicy pork larb cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 teaspoon peanut oil; 750 gram pork mince; 2 teaspoon fish sauce; 2 tablespoon kecap manis; 1 clove garlic, crushed; 1 teaspoon finely grated fresh ginger; 2 green onions (shallots), thinly sliced on the diagonal; 1 long red chilli, thinly sliced; 1/2 cup (40g) beansprouts, trimmed; 1/4 cup chopped coriander; 8 iceberg lettuce cups, trimmed with scissors; lime wedges, to serve; Larb dressing; 1/2 lebanese cucumber, peeled, seeded, finely chopped; 1/4 cup (60ml) lime juice; 2 teaspoon sesame oil; 1 tablespoon fish sauce; 2 teaspoon finely chopped palm sugar or brown sugar

Ingredients

2 teaspoon peanut oil

750 gram pork mince

2 teaspoon fish sauce

2 tablespoon kecap manis

1 clove garlic, crushed

1 teaspoon finely grated fresh ginger

2 green onions (shallots), thinly sliced on the diagonal

1 long red chilli, thinly sliced

1/2 cup (40g) beansprouts, trimmed

1/4 cup chopped coriander

8 iceberg lettuce cups, trimmed with scissors

lime wedges, to serve

Larb dressing

1/2 lebanese cucumber, peeled, seeded, finely chopped

1/4 cup (60ml) lime juice

2 teaspoon sesame oil

1 tablespoon fish sauce

2 teaspoon finely chopped palm sugar or brown sugar

Method

1.To make larb dressing, combine cucumber, juice, oil, fish sauce and sugar in a glass bowl.

2.Heat peanut oil in a wok on high, swirling to coat. Stir-fry pork mince, in batches, for 2-3 minutes, until cooked through. Return all pork to wok Add fish sauce, kecap manic, garlic, ginger, onion and chilli, and stir-fry for 1-2 mins, until heated through. Remove from heat.

3.Add beansprouts and coriander and toss.

4.Place lettuce cups on a serving platter. Fill wit pork mixture. Spoon over a little larb dressing. Serve with lime wedges and remaining dressing.

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Ingredients

Method

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