Pork larb with lamb and mint

Thai larbI love the way the internet has brought dishes I’d never heard of onto my table. I always try something that sounds interesting and different, especially when the dish uses something basic and simple as this dish from Laos.
I hope I found an accurate recipe to follow when I first made this but have cooked it so often now that it feels like my own. I don’t want to offend anyone who knows the original so please tell me if this is very inaccurate!

Pork Larb with Lime and Mint

● 2 little gem lettuces
● 500 gm chicken (or pork), minced
● 100 ml stock
● 2 tbsp Thai fish sauce (Nam pla)
● 1 tbsp sugar
● 5 cm piece of ginger, cut into matchsticks
● 1 mild red chilli, cut into matchsticks
● handful of mint leaves, chopped
● handful of basil leaves, chopped
● 2 tbsp fresh lime juice
● 2 spring onions, chopped
● 1 lime, for serving

Combine the meat, stock, fish sauce, sugar, ginger and chilli in a wok or frying pan and cook over a medium heat, stirring for 10 minutes until the meat is cooked and the liquid has reduced to a couple of spoonfuls. Add the mint, basil and lime juice, then stir. Sprinkle with the spring onions and serve with lime wedges and the lettuce leaves, which you can fill, wrap and eat with your fingers.

We had this for lunch today at one o’clock and this entry was written with edited pics and online before two o’clock! Isn’t the digital world wonderful!

These pictures and  more from the series are available for license from thePictureKitchen

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