Thai pork larb with lime leaves and snake beans
We make an aromatic spice paste of galangal, lemongrass, coriander root, shrimp paste, red onion and garlic.
We stir the paste through the pork, chop the snake beans and prepare the finishing sauce - all you need to do is pluck the Thai basil and fire up the wok.
There is an additional long red chilli in the dish, for you to chop, julienne or ignore, as your heart desires.
|PER 100G (RAW)||PER SMALL SIZE|
Wrap in lettuce cups or serve with shirataki noodles as a Thinner Dinner or extend to feed more people with steamed rice or tossed through cooked noodles.
PLEASE NOTE: this product contains raw pork and should be fully cooked before consumption.
TO COOK: heat the wok or a fry pan till smoking, swirl in some oil and add the spicy pork, flipping and stirring till it has all changed colour (4-5 minutes). Add the beans and lime leaves, crushing the leaves as you go, and stir fry for another couple of minutes before splashing in the fish sauce dressing and tossing through the plucked Thai basil leaves. Chop or julienne the red chilli and add if you would like.
DEFROST INFORMATION: the pork, lime leaves and dressing may all be frozen, the beans and basil not. May be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and cook and consume within 48 hours.