Pork Larb Plated Two Ways

Khanh Ong

Ingredients:

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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