Recipe: Lazy Girl Larb

This post was written as GoodEggFoodie.com. Please excuse any wonky formatting. Visit the homepage SHE-EATS.com for the latest, shiny new content.

Crunchy pork with flavours which take me back to my holidays in Thailand.

I am sure that this is the most unauthentic larb / laarb / larp but it is easy to do with supermarket products and can be knocked up in 20 minutes.

I love the textures- crunchy pork (if you cook it right), cooling coriander and cashews for bite.

Lazy Girl Larb

Lazy Girl Larb

Serves 4

  • Pork mince – 620g (this was the size of pack available, 500g would be plenty)
  • Red pepper, diced
  • Brown onion, diced
  • Ginger, grated – 1 tsp
  • Lemongrass, finely chopped or crushed – 1.5 tsp
  • 2 tsp of Gourmet Garden hot chilli mix  (or 3-4 tsp finely chopped red chillis)
  • Fish sauce – 2 tsp
  • Peanut oil
  • Garlic butter – 1 heaped tbsp
  • Lime juice – approx ½ lime

To serve

  • Lettuce leaves
  • Coriander leaves
  • Cashew nuts
  • Finely diced red onion (or 3-4 spring onions)
  • Hot sauce

What you do

  • Heat a good drizzle of peanut oil and the garlic butter in a large frying pan or wok
  • When hot, carefully add your mince, making sure it isn’t clumped together!
  • Leave it! Keep the heat quite high and don’t move the meat round in the pan. Let it sizzle away for 4-5 mins until the bottom is cooked and crunchy
  • Turn your meat, add the fish sauce and leave again for that side to brown
  • While your meat is cooking, heat more peanut oil in a frying pan and fry the onions and red pepper until the pepper is crispy. Remove from the oil onto some kitchen roll
  • When you meat is browned all over add the ginger, lemongrass and chillis and stir to combine
  • Stir in your onion and pepper mix, add the lime juice, taste and adjust seasoning if necessary (you may want more lime or more of one of the other flavourings)
  • Pile into a warm bowl and let your fellow diners create their own messy fun with the lettuce leaves

Variations

  • If you don’t have garlic butter, still use butter with your oil and add about two cloves of grated garlic with the ginger
  • Serve with spring onions instead of red
  • Serve with rice or wraps instead of lettuce
  • Combine all of your raw ingredients with an egg and create little meatballs or patties for frying
A bit on the side...

A bit on the side…

Enjoy!

 

Share the love... Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyShare on Google+Share on LinkedInShare on RedditDigg thisEmail this to someoneShare on StumbleUponPrint this page

Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. She is a foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen, mine are the best. Clandestine Cake Club Organiser for Bolton and Wigan. Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter/Insta: She_Eats_Blog Facebook: SheEatsBlog

One comment

  1. Pingback: Spice Up Your Life – Recipe Link Up – March 2014 | Good Egg Foodie

Leave a Reply

Required fields are marked *.


CommentLuv badge

%d bloggers like this: