Larb is a minced meat salad popular in Thailand, and is widely regarded as the national dish of its neighbouring country, Laos. Most commonly made with pork, chicken or beef. Seasoned with lime, chilli, fish sauce, ground toasted rice and fresh herbs, it is incredibly refreshing on a hot day. Crammed full of fresh Asian inspired salad ingredients, it’s another recipe that is easily adaptable to the 5-2 fasting challenge. Here is my version, delicious and refreshing at only 332 calories a serve.
Asian Inspired Pork Larb Salad With Ground Toasted Rice
Serves 4 (332 calories per serve)
1/4 cup (50 g) uncooked jasmine rice (180 calories)
1 tablespoon peanut oil (120 calories)
500g lean pork mince (815 calories)
1 stalk lemongrass, white part only, chopped (10 calories)
2 garlic cloves, crushed (8 calories)
1 thumb sized piece of fresh ginger, peeled and roughly chopped (18 calories)
1 long fresh red chilli, seeded (18 calories)
2 tablespoons lime juice (8 calories)
2 tablespoons fish sauce (12 calories)
2 teaspoons brown sugar (24 calories)
2 cups (110g) bean sprouts (62 calories)
4 long green spring onions, trimmed, thinly sliced diagonally (30 calories)
1 cup coriander leaves, shredded plus a little extra for garnish 4 calories)
1 cup round mint leaves, shredded plus a little extra for garnish (4 calories)
100g baby Asian mix lettuce leaves, washed and dried (14 calories)
HEAT a wok over medium heat. Add the rice and cook, stirring, for 3-4 minutes until lightly golden brown. Transfer to a mortar and gently pound with a pestle until crushed. Set aside.
PLACE lemongrass, garlic, ginger and chilli in the bowl of a small food processor. Pulse to a coarse spice paste. Set aside.
HEAT oil in wok over high heat until just smoking. Add the pork and cook, stirring with a wooden spoon to break up any lumps, for 10 minutes or until pork changes colour and begins to brown.
ADD the spice paste and stir fry for 2 minutes or until aromatic. Remove from heat.
ADD the lime juice, fish sauce and sugar and stir to combine. Set aside for 10 minutes to cool slightly.
ADD the bean sprouts, spring onion, coriander and mint. Toss gently to combine.
DIVIDE lettuce leaves among serving bowls. Spoon pork mixture over the lettuce leaves. Garnish with extra coriander and mint and sprinkle with ground toasted rice. Serve immediately.