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| Spicy Pork Larb Cups |
SERVES 4
PREP 15 minutes
COOK 10 minutes
Ingredients:
- ¼ cup freshly squeezed lime juice
- 1 tablespoon fish sauce, plus 2 teaspoons extra
- 2 teaspoons sesame oil
- 2 teaspoons brown sugar
- 2 teaspoons vegetable or peanut oil
- 500g pork mince
- 2 tablespoons kecap manis
- 1 clove garlic, crushed
- 2 green onions, thinly sliced diagonally
- 1 fresh long red chilli, thinly sliced
- ½ cup bean sprouts, trimmed
- ¼ cup chopped coriander
- 8 iceberg lettuce cups, trimmed with scissors
- ½ lebanese cucumber, peeled, seeded, finely chopped
- Lime wedges, to serve
Directions:
- Whisk juice, fish sauce, sesame oil and sugar in a small bowl. Set dressing aside.
- Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry mince, in batches, breaking up lumps, for 2 minutes or until cooked. Return all mince to wok. Add extra fish sauce, kecap manis, garlic, onion and chilli; stir-fry for 1 minute or until heated. Remove from heat. Add bean sprouts and coriander to mince mixture; toss to combine.
- Place lettuce cups on a serving platter. Fill with pork mixture. Add cucumber. Spoon over a little of the dressing. Serve with lime wedges and remaining dressing.
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