We are often asked for recipes using pork mince. Oldfarm pork larb is a favourite mince dish, but we use mince in so many dishes.
There are the infamous burgers, and our meat balls – which I must remember to share with you… but we still seek out new recipes all the time.
This one has been cooked a couple of times recently and has been an amazing hit with guests. I believe it is a traditional Thai dish.
This dish is a perfect simple and speedy mid-week dinner. I haven’t tried it, but I guess it probably would work without the chillies, or with less chillies, if you were cooking for children. Try it for adults first though. It is so delicious you might want to keep it as an adult only dish!
Ingredients (Serves 4):
- 1 tbsp peanut oil
- 1 small red onion – finely chopped
- 2 cloves of garlic – minced
- 2 cm piece of fresh ginger – finely chopped
- 2 stalks lemongrass – finely chopped
- 3 long red chillies – deseeded and finely chopped
- 600 gr. minced pork
- 2 lime leaves – finely shredded
- 2 tbsp lime juice
- 2 tbsp soya sauce
- 1 tbsp fish sauce
- Large handful of chopped peanuts
- Large handful of chopped coriander
Gently heat the oil and fry the onion, garlic, ginger, lemongrass and chillies for about 3 minutes.
Add in your minced free-range pork – stirring briskly to break it down. Cook this stirring continuously for about 5 – 6 minutes until all signs of pink are gone.
Add in your lime leaves, lime juice, soya sauce and fish sauce and cook for a minute or two.
Transfer to a serving bowl mixing in the chopped peanuts and coriander.
I struggled to decide what to serve with the pork…. in the end boiled rice and a nice side salad worked really well.
Costing: approx. €2.75 per person using our free-range pork.