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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
- 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
- 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
- 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