Pork Larb Salad
For 2 (For 4)
Raw Papaya: ½ (1)
Carrot: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Coriander: 1 bunch (2 bunches)
Mint: 1 bunch (2 bunches)
Peanuts: 1 bag (2 bags)
Red Chilli: 1 (2)
Sesame Oil: 1 pod (2 pods)
Soy Sauce: 2 pods (4 pods)
Crushed Ginger: 1 sachet (2 sachets)
Lime: 1 (2)
Ginger: 1 piece (2 pieces)
Garlic: 1 clove (2 cloves)
Lemongrass: 1 stick (2 sticks)
Pork Mince: 1 pack (2 packs)
Red Chilli Flakes: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Per serving: Energy (kcal) 550 Fat 29g of which saturates 6g Carbohydrates 39g of which sugars 15g Protein 39g Salt 3.36
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
The Lao people of Laos and northern Thailand have often been unfairly eclipsed, their identities and culture rolled into a homogenised concept of Thai-ness. Often mislabelled in restaurants around the world as Thai food, Laotian larb deserves its own distinct place in the hallowed halls of Asian cuisine. This minty salad of minced meat and raw vegetables has a distinctively zesty, cooling freshness, bolstered by the typically Lao fondness for unripe tropical fruit in savoury dishes, such as this piquant green papaya
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 45 minsFor 4 - 45 mins
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