Crispy Pork Larb with Mango and Chilli Lime Dressing
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 stalks lemongrass
- 2 tablespoons oil
- 400 g minced pork, lean
- 1 tablespoon cane sugar, brown
- 1 small onion (s), red, finely chopped
- 1 mango (s), ripe, firm, diced
- 3 tablespoon coriander greens, chopped
- 20 leaves lettuce (mini Romana), chilled
- 3 tablespoon palm sugar or cane sugar, brown
- 0.5 ½ m. Chilli pepper (s), without seeds, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon ginger, peeled, finely chopped
- 125 ml lime juice
- 2 tablespoon fish sauce
Print Recipe
Pin Recipe Instructions
- Grind sugar, chilli, garlic and ginger in a mortar to a paste. Stir in the lime juice and fish sauce. Remove the top third and the hard tail from the lemongrass. Cut the white inside into thin slices.
- Heat the oil in a large pan to medium heat and fry the lemongrass for about 2 minutes until soft. Turn on high temperature and add the minced pork. Fluff up with a fork when it is crispy brown on the underside. Stir in the sugar and stir-fry for about 5 minutes until the meat is cooked through. Take off the stove.
- Pour the dressing over the meat. Carefully fold in the onions, mango and coriander leaves. Use the lettuce leaves as a serving bowl or spoon.
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