The fresh flavour of lemongrass is the star of this deliciously healthy dish featuring pork, supergrains and cucumber salsa.
Lemongrass Pork Larb with Supergrains, Peanuts & Cucumber Salsa
Ingredients
Supergrains
- 75 g supergrains
- ½ lettuce shredded
- 25 g nuoc cham
Salsa
- 100 g cherry tomatoes halved
- ½ Lebanese cucumber diced 1cm
- ½ chilli thinly sliced, optional
Pork
- 1 tsp oil
- 50 g lemongrass paste
- 250 g free farmed pork mince
- 1 Tbsp fish sauce
To Serve
- 1 bunch mint leaves picked
- 25 g nuoc cham
- 15 g chopped peanuts
Instructions
- Before you start, bring a medium pot of salted water to the boil.
- Cook supergrains in boiling water for about 25 minutes, until tender with a slight bite. Drain, rinse with cold water and return to pot. Meanwhile, prep lettuce and place in a medium bowl.
- Prep tomatoes, cucumber and chilli. Add to a medium bowl, season with salt and set aside for serving.
- Heat oil in a medium fry-pan on medium-high heat. Add lemongrass paste and cook for about 30 seconds, until fragrant. Add pork and cook for about 5 minutes, until cooked. Break up with a wooden spoon as it cooks. Once cooked, remove from heat and stir through fish sauce. Season to taste with salt and pepper and keep warm.
- Combine cooked supergrains with lettuce and first measure of nuoc cham.
- Prep mint.
- Serve supergrain salad topped with pork and salsa. Drizzle over remaining nuoc cham and sprinkle over peanuts and mint.
