Pork larb with herbs

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450 g minced pork
• 1 tbsp uncooked sticky rice
• 1 tbsp vegetable oil
• 1/4 tsp sugar
• 1 tbsp fish sauce
• Juice of 1 lime
• 1 sliced red chilli
• 3 thinly sliced shallots and 3 chopped spring onions
• 1/4 cup coriander and 1/2 cup mint

Step-by-step method

1. Toast rice in a dry pan over low heat for about 10 minutes, stirring until golden.
2. Cool briefly and grind in a mortar to a coarse powder.
3. Heat oil in a wok and fry pork, breaking it up with a spatula, until cooked through.
4. Add toasted rice, sugar, fish sauce and lime and stir for 1 minute.
5. Add chilli, shallots, spring onions, coriander and mint; stir briefly and taste.
6. Serve with sticky rice or lettuce leaves for wrapping.