Pork Larb
Zingy Thai-style pork mince with lime, fish sauce and toasted cashews.
You'll need
- 500 g pork mince
- ½ onion
- ⅓ cup cashew nuts
- 2 tbsp lime juice
- 2 tbsp coconut aminos
- 2 tsp fish sauce
- ½ tsp black pepper
- 1 tsp onion powder
- ¾ tsp chilli flakes
Equipment
- frying pan
- mini food processor
Method
- Toast the cashews in a dry pan for 3–4 minutes until browned.
- Whizz in a mini processor until crumbly.
- Fry the onion.
- Add the pork and cook until browned.
- Add the lime juice, aminos, fish sauce, pepper, onion powder, chilli flakes and three-quarters of the cashew crumble.
- Adjust to taste.
- Serve with the remaining cashews sprinkled on top.