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How to make Pork, lemongrass and toasted quinoa larb

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 1 tablespoon coconut oil
  • 2 tablespoons white quinoa
  • 600g pork mince
  • 1 stick lemongrass, white part only, finely chopped
  • 1 long fresh red chilli, thinly sliced diagonally
  • 1 tablespoon fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 large lime, zested, juiced
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 3 green shallots, thinly sliced diagonally
  • 3/4 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves, torn
  • 2 tablespoons roasted peanuts, chopped
  • 1 Lebanese cucumber, halved, thinly sliced diagonally
  • Baby cos lettuce leaves, to serve

Method

  • Step 1 Heat 1 tsp oil in a non-stick frying pan over medium heat. Add the quinoa. Cook, stirring constantly, for 1 minute or until golden brown and aromatic. Transfer to a mortar. Cool for 2 minutes. Pound with a pestle until coarsely crushed.
  • Step 2 Heat the remaining oil in pan over high heat. Add pork mince. Cook, breaking up lumps with a spoon, for 7 minutes or until cooked through and starting to brown. Add the lemongrass, chilli, ginger and garlic. Cook, stirring occasionally, for 2 minutes or until aromatic. Add the combined lime juice, fish sauce and sugar. Stir to combine. Remove from heat. Cool for 5 minutes.
  • Step 3 Add the shallot, quinoa and three-quarters of the coriander and mint to the pork mixture. Stir. Divide among plates. Sprinkle with peanut, lime zest and the remaining herbs. Serve with cucumber and lettuce.