Larb-style pork
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This larb style pork is my go to weeknight dinner when I want something tasty and satisfying without spending ages in the kitchen. The whole thing comes together in just thirty minutes, which means you can have a vibrant, restaurant quality meal on the table faster than you'd think. Fresh ginger is the star here, not only adding that distinctive warm flavor but also helping with digestion. The beauty of this recipe is its simplicity and affordability, using everyday ingredients and lean pork mince that's kind to your wallet. Serve it on crisp lettuce leaves for a lighter option or over jasmine rice for something more substantial. Either way, you're in for a real treat.
Ella x
Ingredients
- 1 tbspolive oil
- 500 gramsno.1 british free range pork mince 5% fat(British pork lean mince 5% fat)
- 2 clove/sgarlic cloves(garlic, finely grated)
- 5 cmginger(finely grated)
- 400 gramsstir fry veg mix
- 1 bunchessential salad onions(salad onions, trimmed and sliced)
- 1red chilli(chopped)
- 25 gramscoriander
- 2limes
- 2 tbsplight soy sauce
- 250 gramsjasmine rice(to serve)
- 2little gem lettuces(separated into leaves, to serve)
Detail level
Instructions
- 1
Heat a large nonstick frying pan. Add the oil, then fry the mince for 7 minutes over a high heat, breaking it up with a wooden spoon as you go, until the pork is golden and cooked through with no pink meat and juices that run clear.
- 2
Add the garlic and ginger to the pan, stir for 1 minute, then tip in the frozen vegetables, salad onions (reserve a few) and chilli. Cook for 8-10 minutes more, until the vegetables are hot through.
- 3
Finely chop the coriander stems and roughly chop the leaves. Stir into the pan, then add the juice of 1 lime and the soy sauce and mix well.
- 4
Heat the rice in the microwave according to pack instructions. Spoon into wide bowls with the pork and little gem leaves. Scatter over the reserved onions, then serve with lime wedges, for squeezing.
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