Pork Larb San Choy Bao
We’ve borrowed lettuce cups from the Chinese classic san choy bao and filled them with a zesty and light Thai salad for a perfectly simple and satisfying mid-week meal.
Recipe
1
Prepare Aromatics
Halve chilli, remove seeds and finely chop. Crush garlic. Peel and finely chop eschalot. Rinse and pick mint and coriander leaves from their stems and thinly slice coriander stems.
2
Prepare Lettuce Cups
Halve limes. Trim snow peas and slice in half. Remove outer leaves of lettuce until you reach the smaller leaves. Keep large leaves whole and set aside. Thinly shred lettuce core.
3
Pickle Eschalot
Combine eschalot, juice of 1 lime, a pinch of salt and 2 teaspoons sugar in a bowl and toss well. Set aside.
4
Make Sauce
Combine remaining sugar, fish sauce and juice of remaining lime in a bowl and stir until sugar has dissolved. Set aside.
5
Cook Pork Mince
Heat vegetable oil in a large, non-stick frypan or wok over high heat. Add garlic, chilli and coriander stems and cook, stirring, for 30 seconds or until fragrant. Add pork mince and cook, breaking up with a wooden spoon, for 4–5 minutes or until cooked through.
6
Plate Up
Remove pork from heat and stir through sauce and sesame oil. Spoon into lettuce cups and top with mint and coriander leaves, snow peas, shredded lettuce and pickled eschalot to serve.