Toasted rice & pork larb
A bright Thai salad of minced pork tossed with lime, fish sauce and a nutty toasted rice powder. Fresh herbs keep it light, and it comes together in minutes.
- Prep
- 25 minutes
- Cook
- 5 minutes
- Makes
- 2 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 577kcal
- Protein
- 39g
- Carbs
- 72g
- Fat
- 14g
Where the calories come from
- Protein 27%
- Carbs 51%
- Fat 22%
- Fibre
- 2.8 g
- Sugar
- 8.3 g
- Salt
- 1.73 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.84a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- ¾ tbsp jasmine rice, for toasting into rice powder
- ¾ tbsp vegetable oil
- 300g pork mince
- ¾ tbsp chilli flakes
- ¾ tbsp sugar
- ¾ tbsp fish sauce
- ¾ lime, juiced, plus wedges to serve
- 1 shallot, sliced
- 8g fresh coriander, chopped
- 2 stems of spring onion, sliced
- 4g fresh mint, leaves picked
- 150g jasmine rice, to serve
Method
Start with the toasted rice powder. Toast the uncooked jasmine rice in a dry frying pan over a medium-low heat on the hob for about 3 minutes, until golden. Shake the pan often so the grains colour evenly.
Let the rice cool slightly. Grind it to a coarse powder with a pestle and mortar or a spice grinder, then set it aside.
Put the jasmine rice for the side on to cook as the packet directs, while you make the pork.
Heat the oil in a large frying pan over a high heat. Add the pork mince and break it up as it cooks, until it is browned through.
Take the pan off the heat. Mix the rice powder and chilli flakes into the pork first. Then season it with the fish sauce, lime juice and sugar.
Add the mint, coriander, spring onion and shallot, and fold them gently through the pork. Taste it, then adjust with more lime juice, fish sauce or chilli flakes until the sour, salty and hot flavours balance.
Serve the larb warm with lime wedges and the rice alongside.
Adapted from I Am a Food Blog
