Pork Larb

Serves 2 as an entree

Prep and cook time: 10 minutes

2 teaspoons olive oil
1-2 small red chillies (to taste), deseeded and finely chopped
1 clove garlic, finely chopped
1.5cm ginger, finely chopped
2 kaffir lime leaves, shredded
300g pork mince
1 tablespoon (20ml) fish sauce
2 tablespoons (40ml) lime juice
¼ cup coriander leaves, roughly chopped plus a few sprigs
¼ cup mint leaves, roughly chopped plus a few sprigs
½ small red onion, finely sliced
1 baby cos lettuce or small iceberg lettuce, separated into leaves and trimmed into cups

Heat oil in a wok or large frying pan over medium heat.  Add chilli, garlic, ginger and kaffir lime leaves and cook, stirring, for 2 minutes or until fragrant.

Add pork mince and cook over medium high heat, stirring frequently for 5 minutes or until cooked through.  Stir in fish sauce.

Transfer pork mixture into a large bowl and stir in lime juice, coriander, mint and red onion. Taste for seasoning.

Spoon in baby cos cups, garnish with herb sprigs and serve immediately.

Recipe by Lyndey Milan from DVD accompanying The Brilliant Cut Knife

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