I’ve had a couple of moments recently where I have been driving or sitting down to the computer to work or just lying there, and I find myself smiling. You might be thinking… WEIRDO! Yep, I can’t believe sometimes how lucky I am and not only that but how proud I am of what I have surrounded myself with. Great friends, excellent job, beautiful children and a lifestyle that most people dream of. You might say I’m “high on life” at the moment.
Well, I’m high on something at the moment because as I sit down to write this my dog Rowdy is laying at my feet and dang, he must have rolled in something because he STINKS!
So this week is a really nice easy Thai pork larb recipe. It was one of my favourites when my hubby and I first moved to the sunshine coast and were too poor to go out to many many thai restaurants in our area so we mastered one of our favourite dishes and ate that instead… it wasn’t the same. It was better 🙂 It was made with Larb. Get it? Now I made it paleo and added Cauliflower rice.
Larb Potion #9 Ingredients
- 500g of good quality pork mince
- 1 tablespoon of sesame oil
- 1 tsp of chili paste
- 2 cloves of garlic, minced
- 2 tablespoons of fish sauce
- 1/3 cup fresh lime juice
- 1 bunch of coriander or 1 cup loose coriander leaves
- 1 bunch of mint or 1 – 1 1/2 heaped cup of loose mint leaves
- 1 small red onion sliced thinly
- 2 native finger limes squeezed or 1-2 kaffir lime leaves finely chopped
Larb it up
First of all I find prep is boss in this dish so start with the herbs and if using kaffir lime leaves them as well, and put them in a food processor to finely chop them. Doing it by hand is fine too. Then use the food processor slicing attachment or a mandolin to finely slice the red onion. Put these into a large mixing bowl and set aside. If using the native finger limes put them in the bowl with the onion and herbs.
Then measure out and set aside the lime juice and fish sauce in small bowls. Next put a fry pan on the stove top and put the oil, chili paste and garlic in the pan.
Once everything is prepped and ready to go, turn the heat on with the pan on it to a medium setting. Heat up the oil, garlic and chili until just fragrant don’t burn your garlic!
Add the pork mince and move it around aimlessly, (it breaks it up and stops it sticking together in large clumps), until all cooked through. Then add the fish sauce and half of the lime juice and cook until well combined or a few minutes.
Transfer the meat to the large mixing bowl with onion and herbs, add the remaining lime juice and mix thoroughly.
Serve on top of cauliflower rice in lettuce cups.