RACHEL LETT
Larb is a traditional dish of Laos, normally served like a salad or at room temperature, but works equally well as a hot dish. Full of vibrant, fresh herbs and addictively spiced, it feels light, yet moorish.
Herby, Spicy Pork Larb
SERVES 6
coconut oil or butter
200g mushroom sliced
1 onion finely sliced
500g pork mince
300g red cabbage finely sliced
3 garlic cloves finely sliced
1 lemongrass finely chopped
2 tablespoons grated ginger (approx. 36g)
1–2 chillies finely sliced
1–2 anchovies finely sliced
2 tablespoons chopped coriander
2 tablespoons mint
1 tablespoon Thai basil
3 scallions (spring onions) finely sliced
2 limes juiced
Ingredients
In a frying pan, over a medium-high heat, cook the mushrooms with a knob of cooking fat, for about 5–7 minutes until charred and golden. Transfer to dish and set aside. Note: We cook the mushrooms separately so that they develop a lovely charred, savoury flavour, rather than soggy, limp and anaemic.
Using the same pan, heat a knob cooking fat over a low-medium heat and sauté the onions and cabbage, covered for about 10 minutes until softened.
Turn up the heat to high, add the pork and brown for about 7 minutes, stirring frequently, until no longer pink.
Add the mushrooms back in, along with the garlic, lemongrass, ginger, chilli and anchovy, continue to cook for 2–3 minutes stirring frequently.
Add the herbs, lime juice, season to taste, mix well and serve immediately with some spring greens and avocado.