
Tom Parker Bowles
from
Market Kitchen
For a low-fat dish bursting with flavour, try this recipe for Laos' classic pork dish from Tom Parker Bowles
For a low-fat dish bursting with flavour, try this recipe for Laos' classic pork dish from Tom Parker Bowles
Pork larb
Method
2. Combine the stock and sugar in a saucepan and bring to a simmer. Add the pork and simmer gently for 5 minutes, until pork is cooked through.
3. Remove from the heat and add lime juice, fish sauce, pounded chilli, shallots and herbs.
4. Sprinkle with the rice flour and serve.
Cook's note: Larb should taste hot, sour and salty. Instead of pork, you can also use duck or chicken.
Prep:
15 min
Cook: 5 min
Cook: 5 min
Ingredients
2 dried Thai red chillies200ml chicken stock
1 large Sugar
350g pork loin, minced by hand
6 tbsp fresh lime juice
3 tbsp Fish Sauce
7 Thai shallots, thinly sliced
1 handful mint leaves, coarsely chopped
1 handful Thai basil, coarsely chopped
2 large pinches roasted fine rice flour
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