Pork Larb (Pork Salad With Lemongrass)

1. 1

   In a food processor fitted with a blade, chop the pork cutlets.

2. 2

   Fry the meat in a wok over high heat without oil. Stir constantly until the meat is fully cooked, but it must not be browned.

3. 3

   Finely chop the shallots and the lemongrass (be careful to remove the first layer which is usually a bit hard).

4. 4

   Pour both into a salad bowl with the meat.

5. 5

   Add the coriander and the mint finely chopped and the red pepper cut in thin slices.

6. 6

   In a small bowl, mix the lemon juice, the nuoc nam, and the sugar. Stir until the sugar is melted.

7. 7

   At serving time, mix the sauce to the meat, and serve with salad leaves or soy noodles boiled then cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.