Pork Larb with Roasted Rice

A Neil Perry recipe, published in the SMH June 2020

The larb itself is very tasty and fresh. The roasted rice didn't do much for the dish in our humble opinion :-) so you could choose to omit it or substitute with something crunchy such as toasted sesame seeds.

Serves 2

Ingredients

Equipment Required

1 teaspoon vegetable oil

300g chicken mince

3 garlic cloves, finely chopped

1/4 cup water

1 teaspoon sea salt

1 tablespoon white sugar

2 tablespoons fish sauce

2 tablespoons freshly squeezed lime juice

2 red eschallots, peeled and finely sliced

1/2 bunch mint, leaves picked and torn

1/2 bunch coriander leaves, with some finely chopped stem

1/2 teaspoon chilli flakes, plus extra to serve if desired

Baby cos leaves and lime wedges to serve

1 tablespoon jasmine rice

Fry pan

Mortar and pestle or spice grinder

Wok

Method

Step 1 - Roasted Rice

Place raw rice in pan and heat over medium heat. Shake pan constantly until rice is lightly golden, 10-15 minutes
Allow to cool slightly, then grind with mortar and pestle or spice grinder. This should result in a fine powder

Step 2 - Larb

Heat oil in a wok over high heat and stir fry mince until cooked through. It should resemble coarse crumbs. 2-3 minutes until moisture has evaporated
Add the garlic and cook an extra 20-30 seconds or so, until it becomes fragrant. Do not colour the garlic
Turn off the heat and immediately add the water, salt and sugar and stir until the sugar has dissolved
Fold through the remaining ingredients and serve immediately

Step 3 - Serve

Sprinkle the roasted rice over the larb
Serve with cos leaves, a lime wedge and extra chili flakes (if desired)

Notes

Key Word Search Tags

Thai

Alternate Protein Options

Any mince can be used in the larb - chicken, pork, quail or seafood such as minced prawns

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