Pork Larb Plated Two Ways
Khanh OngIngredients:
- 2 shallots roughly chopped
- 2 garlic cloves
- 20g ginger
- 2 birds eye chilis
- 3 coriander roots with half stem
- 1 tbsp peanut oil
- 300g pork mince
- 80g water chestnut brunoise
- 3 tsp fish sauce
- 1 tbsp palm sugar grated
- 2 tsp kecap manis
- 1 long red chili
- 1⁄2 bunch thai basil
- 1⁄4 bunch of mint
- 1⁄4 bunch of coriander
To Serve:
Plate 1:
- 1 thick slice of watermelon
- Crushed peanuts
- thinly sliced red chili
Plate 2:
- 100g cooked hokkien noodles
- thai basil leaves
Method:
- Pound shallots, garlic, ginger, birds eye chili and coriander root in a mortar and pestle to a paste
- In a wok fry off the paste with peanut oil.
- Add pork mince and water chestnuts and cook for 3-5 minutes until pork is cooked through
- Add fish sauce, sugar ad kecap manis and cook for another 2-3 minutes or until dry.
- Remove from heat and mix through chopped chili, and herbs roughly chopped.
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