Larb Moo (Thai Pork Salad)
A single portion of Thai cooking, ready in 16 minutes. There's a kick to it.
Per portion
Calories from protein 29%, carbs 27%, fat 44%. Estimated from the ingredients.
Roughly £2.00 a portion.
Method
- 1
If you have no toasted rice powder, toast the uncooked rice in a dry pan for 3–4 minutes until golden, then crush it with a pestle or rolling pin.
- 2
Dry-fry the pork mince in a hot pan for 6–7 minutes, breaking it up, until cooked through and lightly browned. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Take off the heat and stir in the shallot, chilli flakes, fish sauce and the juice of most of the lime, keeping a wedge back.
- 4
Fold through the toasted rice powder, mint and coriander.
- 5
Season to taste, then spoon into lettuce leaves and serve with the lime wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/larb-moo-thai-pork-salad/
