A craving for cheese, bread, potatoes & the pitter-patter of tiny feet...
March 9, 2016
Friday Night Larb Gai
August 9, 2014
This is one of my go-to simple dinners. It is tasty, nutritious and bursting with zingy
flavours. It's just want you want after a busy week and a quick homemade Friday dinner is on the cards.
Ever since we experienced Thailand, I have been even more in love with the cuisine. It is the cuisine I miss the most since moving home to Marlborough too. The Thai restaurants in Auckland were just so fresh and delicious.
You could make this with chicken mince if you prefer but given we have a freezer full of wild pork mince, I always opt for the pork option!
Simple Larb Gai
1 Tbspn olive oil
2 Tbspn sesame oil
500g free-range pork mince
2 cloves garlic, finely diced
1 thumb sized piece of ginger, grated
1 red chilli, finely diced
2 Tbspn coriander, chopped
2 Tbspn fresh mint, finely chopped
1 Tbspn honey
2 Tbspn soy sauce
2 Tbspn fish sauce
1 lime, juiced
4 large lettuce leaves, 1 per person to use as cups
Cooked brown rice
Toasted cashew nuts or peanuts
1 runny fried egg per person
Add the olive oil and half the sesame oil to a deep fry pan and heat over a medium heat
Add the garlic, chilli and ginger with a pinch of iodised sea salt and black pepper and cook for 2-3 minutes
Turn up the heat and add the pork mince, breaking up the mince with a spoon and stirring frequently.
Once the pork mince is cooked, add the honey, soy sauce, fish sauce and lime juice and stir to combine. Taste and adjust any seasonings. Add the fresh coriander and mint leaves and stir through.
In a separate pan, add the remaining tablespoon of sesame oil and cook one runny fried egg per person.
To serve, place the lettuce cup down in the middle of each plate. Spoon in some brown rice, top with the pork mince, fried egg and toasted nuts. Accompany with the sliced carrot, avocado and cucumber if you have any!
Gluten-free (if you use gluten-free soy sauce and fish sauce)