PORK LARB WITH GREEN BEANS, CUCUMBER & MINT
Serves 4-6
100ml chicken stock500g coarsely minced pork100g green beans, cut into 2cm batons½ Spanish onion, thinly sliced on a mandolin2 Lebanese cucumbers, half-peeled, thickly sliced1 cup firmly packed mixed coriander and mintIceberg lettuce leaves Red chilli, fried shallots and steamed rice, to serve
Toasted Brown Rice Dressing
1 tbsp brown rice1½ tsp aniseed or fennel seeds100ml lime juice (about 3 limes)15g ginger, coarsely chopped (3cm piece)4 kaffir lime leaves, coarsely chopped2 lemongrass stalks (white part only), finely chopped2 tbsp fish sauce1 tbsp crushed dark palm sugar1 tsp roasted chilli powder
1. To make toasted brown rice dressing, dry-roast rice in a frying pan over high heat, stirring constantly, for 1 minute, or until light golden. Add aniseed and toast for 1…
