Spicy Cambodian Pork Larb and Jasmine Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1clove garlic
• 1bunch makrut lime leaves
• 1pcs lime
• 150g green beans
• 1pcs cos lettuce
• 20ml fish sauce
• 20g sambal oelek
• 300g lean pork mince
• 1bunch mint
• 10g fried shallots
• 5ml sugar
• 10ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Separate the lime leaves, remove the central vein and finely shred. Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Trim the beans and halve on an angle. Trim the lettuce, then shred the leaves.
3. Step 3 — Make spicy lime sauce
   Put the fish sauce, sambal oelek, garlic, lime leaves, lime zest, 2 tsp lime juice and 1 tsp sugar in a bowl and stir to combine.
4. Step 4 — Brown pork mince
   Heat 2 tsp oil in a large frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
5. Step 5 — Cook beans
   Reduce the heat to medium-high. Add the beans to the mince and cook, covered, for 2 mins or until the beans are just tender. Add the spicy lime sauce and stir to combine, then remove the pan from the heat.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Pick the mint leaves, discarding the stems. Divide the rice, pork mixture, lettuce and mint among bowls. Scatter with the fried shallots and serve with the lime wedges.

Allergens

Fish, Sulphites