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Pork larb

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

Pork larb

Method

1. Put the dried chillies in a hot frying pan and toast until almost blackened on all sides. Pound to a coarse powder using a pestle and mortar.

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.

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Serves: 2 as a main meal or 4 as a starter

Prep: 15 min
Cook: 5 min

Ingredients
2 dried Thai red chillies
200ml 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