Spicy Pork Larb Salad

noun_progress_2095258

Easy

noun_fork and knife_2152429

Serves: 4 people

noun_clock_1154737

Prep: 25 mins

noun_clock_1154737

Cooking: 15 mins

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

Step 1
Prepare noodles as per packet instructions.

Step 2
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.

Step 3
Add pork mince and cook, breaking up mince with a wooden spoon, for 10-12 minutes or until browned and crispy.

Step 4
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.

Step 5
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.

[insta-gallery id="1"]

Let's keep in touch

Sign up to the Otway Pork Newsletter to stay up to date with new product releases, latest news and great recipes.