Recipes
Pork Larb with Shredded Green Mango
SERVES
4
COOK TIME
30
PREP TIME
5
DIFFICULTY
Easy
Ingredients
- 600 g ground pork (important tip: opt for higher-fat coarsely minced pork—ask your friendly Market butcher!)
- 1 tbsp neutral-flavoured oil
- 2 cloves garlic minced
- 2 tbsp fish sauce
- 2 tbsp lime juice or lemon juice
- 1 tbsp grated palm sugar or brown sugar
- 1 tablespoon tbsp toasted rice powder (this is optional but highly recommended for a deep nuttiness and added texture, this is very simple to make with aof glutinous rice, dry roasted on a hot pan)
- 1 tsp small red chili finely chopped (or ½chili flakes)
- ½ red onion thinly sliced
- 1 Lebanese cucumber sliced into half rounds
- ¼ cup fresh mint leaves
- ¼ cup fresh coriander leaves
- 2–3 cups Optional: shredded green mango for seasonal sweetness and tang or green papaya
Method
- 1. Heat a large skillet over medium heat and add the oil. Once hot, sauté the garlic until *just* fragrant, about 1 minute.
- 2. Add the pork to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through.
- 3. Mix the fish sauce, lime juice, and grated palm sugar together, adjusting to taste for a balance of salty, tangy, and sweet.
- 4. Dress the cooked pork mince with the fish sauce dressing.
- 5. Sprinkle the toasted rice powder (if using), chilli, mint, coriander, and red onion. Toss well to combine.
- 6. For serving: • Option 1: Spoon the pork larb into lettuce cups for a light and fresh meal. • Option 2: Arrange over a bed of shredded green papaya or green mango for a refreshing salad-style dish.
- 7. Garnish with additional fresh herbs and lime wedges. Serve immediately and enjoy!