Pork Larb Salad Bowls
Photography by Manja Wachsmuth.
Filled with fresh salad and noodles then topped with juicy pork, this is one of my favourite dinners. You can use chicken, beef and venison mince to ring the changes.
Serves: 4
INGREDIENTS
200 grams dried vermicelli noodles (bean thread)
2 tablespoons vegetable oil
500 grams pork mince
2 tablespoons soy sauce
sea salt and ground pepper
Dressing
2 cloves garlic, crushed
½ teaspoon dried chilli flakes
2 tablespoons brown sugar
¼ cup fish sauce
¼ cup lime juice
2 tablespoons finely chopped coriander
To serve
2 carrots, julienned
½ telegraph cucumber, thinly sliced
12 cherry tomatoes, halved
1 red onion, very thinly sliced
1 long red chilli, seeded and thinly sliced
crispy shallots, chopped roasted peanuts and coriander, and lime wedges
METHOD
Place the noodles in a large heatproof bowl and cover with boiling water. Leave for 20 minutes then drain and rinse under cold water. Drain well again.
Dressing: Combine all the ingredients in a large bowl, stirring to dissolve the sugar. Set aside.
Pork: Heat the oil in a large sauté pan and when very hot add the mince. Season generously, add the soy sauce and break the meat up with a wooden spoon or fork as it cooks, so there are no large pieces. Take off the heat and stir in half of the dressing.
To serve: Divide the noodles between bowls and spoon over the mince. Top with the carrot, cucumber, tomatoes, onion and chilli, then spoon the remaining dressing over the top. Add shallots, peanuts, coriander and lime wedges. Serves 4.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!