Pork Larb

Ingredients

800g minced pork

5 red shallots, finely sliced

4 cloves garlic crushed

1/4 cup mint leaves chopped roughly 

1/4 cup basil leaves roughly chopped

4 spring onions

2 pkts baby gem lettuce

Dressing

4 tbsp jasmine rice

3 tbsp fish sauce

2 tsp brown sugar

3 tsp chilli flakes (or to taste)

The juice of 2 limes

Method

1. Wash and pat dry your gem lettuce or cabbage leaves and set aside.

2. In a small pot over medium heat, toast the rice until golden. Pour into a pestle and mortar or coffee grinder and grind into a powder. Set aside.

3. In a large frying pan over high heat, add the pork and cook until cooked through; breaking up the meat as it cooks. Discard the cooking liquid.

4. In a bowl, combine all the ingredients for the dressing and stir well.

5. Add the dressing to the pork mince and stir thoroughly.

6. Assemble your lettuce cups by spooning a tablespoon of filling in each cup.

Serve warm