Lemongrass and coconut pork larb with rice
Serves 4
240g basmati rice
1 tsp sesame oil
1 red onion, very finely chopped
2 sticks lemongrass, tough outer layers removed, grated
1 inch piece ginger, peeled and grated
1 thai red chilli, sliced, plus extra to serve
500g free-range pork mince
1 tbsp fish sauce
1/2 tsp palm sugar
1/2 tbsp Mirin rice wine
1 tsp rice wine vinegar
2 tbsp creamed coconut
small handful Thai basil, torn
small handful coriander, chopped
4 spring onions, sliced, to serve
2 limes, quartered, to serve
1. Soak the rice in cold water for 30 minutes then drain and rinse. Add it to a small saucepan with 300ml water, and cover. Bring to the boil, then leave on a very low heat, tightly covered, for 20 minutes, without checking.
2. Meanwhile, heat the sesame oil in a large frying pan over a medium heat and add the onion, lemongrass, ginger and chilli. Fry for 5 minutes, then add the pork mince. Cook for 10 minutes, breaking up with a wooden spoon until browned. Drizzle in the fish sauce, palm sugar, Mirin wine, vinegar and creamed coconut and stir. Fry for another 5 minutes.
3. Remove the lid from the rice pan and fluff the rice with a fork. Spoon onto a platter and top with the pork larb. Scatter with the Thai basil, coriander, extra red chillies, if you like, and spring onions. Serve with the lime wedges and crunchy, sesame dressed, gem lettuce leaves.
