Larb Platter (Thai Minced Pork Salad)

Larb

• 25 g Rice crumbs
• 2 medium Shallot
• 3 Spring onion
• 1 Red chili pepper
• 10 g Fresh mint
• 15 g Fresh coriander
• 2 Lime
• 2 tbsp Fish sauce
• 300 g Minced pork

To serve

• 1 head Butterhead lettuce
• 1 Cucumber

1. Toast the rice crumbs in a dry frying pan over medium heat for 3 to 5 minutes, stirring, until lightly golden and nutty. Tip into a mixing bowl to cool.
2. Finely slice the shallots and spring onions. Finely chop the red chilli, mint and coriander, then juice the limes.
3. Return the frying pan to medium-high heat and add the minced pork. Cook for 6 to 8 minutes, breaking it up with a wooden spoon, until cooked through with no pink remaining.
4. Take the pan off the heat and stir in the fish sauce and lime juice. Let it stand for 2 minutes so the flavours settle and the pork cools slightly.
5. Scrape the pork into the bowl with the toasted rice crumbs, then add the shallots, spring onions, chilli, mint and coriander. Toss well, then taste and adjust with a little more lime juice if you like it sharper.
6. Separate the butterhead lettuce into leaves and slice the cucumber. Pile the larb onto a platter and serve with the lettuce leaves and cucumber for wrapping and sharing.

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