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:

  1. Pound shallots, garlic, ginger, birds eye chili and coriander root in a mortar and pestle to a paste
  2. In a wok fry off the paste with peanut oil.
  3. Add pork mince and water chestnuts and cook for 3-5 minutes until pork is cooked through
  4. Add fish sauce, sugar ad kecap manis and cook for another 2-3 minutes or until dry.
  5. Remove from heat and mix through chopped chili, and herbs roughly chopped.

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