PORK LARB LETTUCE CUPS

A favourite in Thailand, this delicious and simple salad is packed with more flavour than Flava Flave's spice rack. It's delicious and it probably isn't even that bad for you. What a bloody treat. I couldn't get everything I wanted but this is how I did it and it was very delish.

15 Mins

Ingredients

(To Serve 2)

3 Tablespoons Long Grain Rice
250g Minced Pork
3 Tablespoons Fish Sauce
2 Cloves of Garlic
Teaspoon of Sugar
Juice of 2 Limes
A Shallot
A Red Chilli
2 HOT Green Chillies
Handful of Coriander (Including Stems)
Handful Mint Leaves
Handful Basil Leaves
4 Lettuce Leaves

Ingredients

Instructions

First things first we need to toast our rice on a medium heat in a dry pan until it is lightly browned. We're going to grind this up later and it will add bulk and texture to the salad. It's ready when it begins to smell like popcorn. Set it aside to cool on a plate.
Fry up the pork mince until it goes all grey. Season with one clove of grated garlic, a teaspoon of sugar and a tablespoon of fish sauce. Set this aside, keeping it in the pan. We will mix things in that later.
Finely chop your chillies, shallot and grate a clove of garlic. In a bowl mix your lime juice, the rest of your fish sauce, and your chillies, shallot and grated garlic. Set this aside.
Finely chop coriander, mint and basil. I like to chop them all together. Sort of chopping them into one another. Use a pestle and mortar to crush your rice to a fine dust.
Mix your chopped herbs, lime juice mixture and ground toasted rice in with your pork. Serve in lettuce leaf cups. Enjoy profusely and immediately.