Pork larb
SERVES 4
INGREDIENTS
1 Tbsp peanut oil2 Tbsp fresh lemon grass, finely chopped1 fresh small red chilli, finely chopped, plus extra, sliced, to serve2 cloves garlic, crushed40g piece fresh ginger, finely grated1.4kg lean pork mince2 Tbsp fish sauce⅔ cup lime juice5 fresh makrut leaves, finely shredded⅓ cup fresh mint leaves, loosely packed½ cup fresh coriander leaves, loosely packed4 spring onions, thinly sliced4 shallots, thinly sliced8 iceberg lettuce leaves, trimmed (see Tips)1 medium carrot, cut into long, thin strips (see Tips)1 Lebanese cucumber, cut into long, thin strips (see Tips)2 Tbsp coarsely chopped unsalted peanuts and lime halves, to serve
1 Heat oil in a wok or large frying pan over medium heat; cook lemon grass, chopped chilli, garlic and ginger, stirring, for 2 minutes or until fragrant. Increase…