Pork Larb is a traditional Thai and Laotian dish known for its bold, zesty flavours. This recipe features minced pork cooked to a slight crispiness and combined with a mixture of herbs, lime juice, and seasonings. Serve it on lettuce leaves for a refreshing dish.

Method-

1. Start by fry-roasting your rice. Heat a dry pan over medium heat and add the basmati rice. Toast it, stirring occasionally, until it turns golden brown. Once toasted, remove it from the heat and grind it into a powder using a mortar and pestle or a spice grinder. Set the rice powder aside.

2. In a separate bowl, mix together the dressing ingredients: finely grated garlic, lime juice, chilli flakes, sesame oil, light soy, dark soy, honey, dark brown sugar, black pepper, and a pinch of salt. If you like fish sauce, you can add 1 tsp at this stage. Set the dressing aside.

3. In a large pan, heat the oil over medium heat. Add the pork mince and cook, breaking it into small pieces, until it's just turning brown and no longer pink. As soon as the pink color disappears, add the prepared dressing to the pork and stir-fry until the pork is fully cooked.

4. Remove the pan from the heat, and add the toasted rice powder, chopped coriander, chopped mint, sliced spring onions, and grated carrot to the pork mixture. Mix everything well.

5. Taste your Pork Larb and adjust the seasoning to your preference. You can add extra lime juice, soy sauce, or fresh chilli for more kick.

6. To serve, place the Pork Larb in lettuce cups, such as little gem lettuce leaves, and serve with noodles or rice.

Enjoy your homemade Pork Larb!