Spicy Pork Larb Salad
Ingredients
- 150g dried thin rice noodles
- 1 bunch coriander with roots, washed and dried
- 1 tablespoon vegetable oil
- 1 red onion, finely chopped
- 2 long red chillies, deseeded, finely chopped
- 2 garlic cloves, crushed
- 2cm piece ginger, peeled, finely grated
- 500g Otway Pork mince
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons palm sugar
- 100g green beans, cut into 2cm pieces
- 8 lettuce leaves
- 1 carrot, finely shredded lengthways
To Serve
- Coriander sprigs
- Mint leaves
- Sliced green onions (shallots)
- Lime wedges
Method
Prepare noodles as per packet instructions.
Finely chop coriander roots. Heat oil in a large frying pan over medium heat. Add coriander roots, onion, chillies, garlic and ginger to pan. Cook, stirring often, for 4-5 minutes or until softened.
Add pork mince and cook, breaking up mince with a wooden spoon, for 10-12 minutes or until browned and crispy.
Whisk fish sauce, lime juice and palm sugar in a jug. Add to pork mixture and stir until combined. Add beans and cook for 1 minute.
Arrange lettuce leaves, carrot and rice noodles in serving bowls. Spoon over pork mixture. Sprinkle with coriander sprigs, mint leaves and green onions. Serve with lime wedges.
Recipe courtesy of Australian Pork Limited.
