Thai Pork Cups
Traditionally Pork Larb is from Southeast Asian, Laos and generally served with rice, but we are using the salad leaves as cups to stay away from grains that can clog your intestines.
It’s packed with flavour and quick to make. Win, win!
Thai Pork Cups
Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Portions: 1-2 servings Ingredients: 13
INGREDIENTS
1-2 tsp of xanthan gum or potato starch (please don’t use cornflour)
3 tbsp water
2.5 tbsp lime juice (1-2 limes)
2 tbsp fish sauce
2 tbsp brown or coconut sugar (optional)
2 tbsp ground nut oil
1 tbsp freshly grated ginger
3 garlic cloves minced
1 lemon grass stalk finely chopped (if it’s dried it will rehydrate in the juices)
2 fresh birds eye chilli (if you can handle it) or 2 tsp of dried chilli flakes
500g pork mince
1/2 red onion finely chopped
1/3 coriander or parsley leaves (plus extra to garnish)
7-8 leaves - baby cos, romaine leaves or iceberg lettuce
TOPPINGS
3 tbsp crushed peanuts
1/3 cup mint leaves (plus extra to garnish)
DIRECTIONS
1. For the sauce - combine water and thickener into a small bowl and whisk up until it’s lump free, then mix in the lime juice, fish sauce and sugar. Set aside.
2. Heat up the nut oil in a wok over medium to high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Being careful not to let the garlic burn, it will taste bitter.
3. Add the mince and cook through on a high heat, breaking up the mince into small pieces to ensure it cooks fully.
4. Once the pork is cooked through it should be a tan colour (about 3 to 4 minutes). Add the sauce and cook for 45 seconds to 1 minute, enough to coat the pork completely and for the sauce to thicken.
5. Remove wok from heat and stir through the red onion, coriander/parsley and mint leaves.
6. Spoon filling into your lettuce cups/wraps, top with peanuts, extra herbs and a squeeze of lime on top and devour!
