Pork Larb Lettuce Cups with Toasted Rice
Hot, sour and herby minced pork with crunchy toasted rice powder, scooped into cool lettuce leaves.
Ingredients
- Pork mince500 g
- Jasmine rice2 tbsp
- Fish sauce3 tbsp
- Limes2 pc
- Shallots3 pc
- Mint1 bunch
- Coriander1 bunch
- Dried chilli flakes1 tsp
- Sugar1 tsp
- Little gem lettuces2 pc
Method
- 01
Toast the uncooked rice in a dry frying pan over medium heat for 6-8 minutes, shaking often, until deep golden, then let it cool for 5 minutes and grind to a coarse powder.
- 02
Put the pork and 3 tbsp water in the same pan over medium-high heat and cook for 8 minutes, breaking it up as it goes, until no pink remains and most of the liquid has gone.
- 03
Take the pan off the heat and stir in the fish sauce, lime juice, sugar and chilli flakes, then leave for 2 minutes to soak in.
- 04
Thinly slice the shallots, pick the mint and coriander leaves, and fold them through the pork with most of the toasted rice powder.
- 05
Separate the lettuce leaves, spoon the larb into them and finish with the rest of the rice powder.
Cook with what you have.
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