Ingredients
FOR THE LARB
500G PORK MINCE
2-3 TSP NEUTRAL OIL
PINCH SALT
1 TSP WHITE PEPPER
25G JASMINE RICE, TOASTED AND CRUSHED TO BECOME A PESTLE AND MORTAR
1/2 BUNCH MINT (LEAVES PICKED)
1/2 BUNCH CORIANDER (ROUGHLY CHOPPED)
3 BANANA SHALLOTS, SLICED
2 STALKS SPRING ONION, SLICED
FOR THE DRESSING
JUICE OF 2 LIMES
1 TBSP FISH SAUCE
2 TSP CHILLI FLAKES OR GROUND CHILLI
2 TSP BROWN SUGAR
TO SERVE
STEAMED RICE
SLICED RED CHILLI
SLICED CUCUMBER
TORN COS LETTUCE LEAVES (OR ICEBERG)
SPRINKLE OF THE TOASTED RICE POWDER
CRISPY SHALLOTS (OPTIONAL)
LIME WEDGES
Equipment
MORTAR & PESTLE
SHARP KNIVES
MIXING BOWL
MEDIUM FRY PAN
Method
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PREPARE A COUPLE OF CUPS OF RICE, SETTING SOME ADDITIONAL ASIDE FOR THE TOASTED RICE POWDER. RINSE YOUR RICE (NOT THE RICE YOU’VE SET ASIDE FOR THE RICE POWDER) AND COOK IN A RICE COOKER OR OVER THE STOVE VIA THE ABSORPTION METHOD
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TOAST THE 25G JASMINE RICE IN A FRY PAN OVER MEDIUM HEAT FOR A FEW MINUTES UNTIL GOLDEN AND FRAGRANT
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PLACE INTO A MORTAR & PESTLE AND CRUSH UNTIL YOU’VE GOT A FINE POWDER. PLACE INTO A BOWL AND SET ASIDE
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IN THE SAME MORTAR & PESTLE, CRUSH CHILLI FLAKES (OR CHILLI POWDER) AND BROWN SUGAR TOGETHER. STIR THROUGH LIME JUICE AND FISH SAUCE, ADJUSTING TO TASTE. SET ASIDE
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ADD NEUTRAL OIL IN A FRY PAN OVER MEDIUM HEAT BEFORE ADDING PORK MINCE. BREAK DOWN WITH A SPOON, ADDING SALT AND WHITE PEPPER. COOK FOR A COUPLE OF MINUTES EACH SIDE UNTIL COOKED AND CRISPING UP. TURN OFF HEAT
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PREPARE ALL OTHER INGREDIENTS FOR LARB. INTO A LARGE MIXING BOWL ADD COOKED MINCE, SLICED SHALLOTS, SPRING ONION, HERBS AND POUR OVER DRESSING. TOSS TO COMBINE
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TOP THE LARB WITH A SPRINKLE OF THE RICE POWDER THEN SERVE ALONGSIDE COOKED RICE, TORN LETTUCE LEAVES, SLICED CUCUMBER, LIME WEDGES AND CHILLI — ENJOY!
Recipe by Alexandra Weymouth of @Boujee2basicbites, a Melbourne based food creative and chef.
