Pork larb

By: Tom Parker Bowles From: Market Kitchen

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This recipe is classed as easy

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Prep time:
15 mins
Cook time:
5 mins
Serves:
2 as a main meal or 4 as a starter

For a low-fat dish bursting with flavour, try this recipe for Laos' classic pork dish from Tom Parker Bowles

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
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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.

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