With just a few ingredients and a bunch of fresh herbs you have this Salted Peanut Pork Larb.
Heat large frypan with oil, add pork mince and garlic toss until pork browned.
Add sweet chilli, ginger and lemongrass; stirring with wooden spoon. Reduce heat to low simmer.
Pour boiling water into bowl and add noodles, allow to soak for 5 minutes. Then drain.
While noodles are soaking chop onion,mint, coriander and peanuts. Add drained noodles to pork mix in frypan and mix well. Add fresh herbs, lime juice and spanish onion. Again toss and mix well.
Serve in bowl topped with chopped peanuts.
Recipe Hints and Tips:
- Pork Larb can be frozen for up 6 months, however you can leave the mint, coriander and lime juice out then add these to the reheated dish for a fresher herb taste.
- Chicken mince is also a great substitute for the pork.
- This can also be used as Asian themed wrap filling with lettuce or even rice paper wraps.