Pork larb

Serves 4, can be frozen before adding the fresh herbs

This is a classic street food recipe that originates from Laos. The hoisin sauce really makes this recipe sing but it does contain sugar as well as soya, chilli, five spice, garlic and fennel so should be used in moderation and at your discretion.

  • 70g long grain white rice
  • 1 tsp vegetable oil
  • 500g minced pork
  • 400ml chicken stock
  • 2 sticks lemongrass, finely chopped
  • ½ tsp chilli flakes 
  • 2 long shallots, very finely sliced
  • juice of 2 limes
  • 3 tbsp fish sauce
  • 1 large bunch of coriander, chopped
  • 1 large bunch of mint, leaves picked, chopped
  • 1 large iceberg lettuce or 1 Chinese leaf cabbage, leaves separated
  • hoisin sauce, to serve
  1. Heat a saucepan and dry-toast the raw rice for a few minutes, stirring as you do until it starts turning pale golden and smelling nutty. Grind in a pestle and mortar or spice grinder to a fine powder.
  2. Heat the oil in a wok or frying pan over a medium-high heat and add the pork. Stir-fry for a few minutes, breaking it up with a spoon before adding the stock, lemongrass, chilli flakes and half the shallots. Simmer over a very gentle heat for 10 minutes, breaking up the pork into tiny crumbs.
  3. Add the juice of 2 limes, the fish sauce and the roast rice and stir to combine. Cook for a minute or two then add salt to taste, adjusting the flavouring with more lime juice or fish sauce according to your taste. Stir in the rest of the shallots along with the coriander and mint.
  4. Serve the pork with lettuce leaves and hoisin sauce. Use the lettuce leaves to make a pork wrap drizzled with the sauce.