Coconut Rice Larb

INGREDIENTS

2 tbsP oil

500 g pork mince

2 garlic cloves, roughly chopped

1 lemongrass stalk, bruised

2 makrut lime leaves, shredded

½ cup shredded coconut

1 cup jasmine rice

3 cups chicken stock

2 lebanese cucumbers, roughly chopped

1 golden eschalot, thinly sliced

1 punnet cherry tomatoes, halved

Handful thai basil, leaves picked

Dressing

¼ cup lime juice

1 tbs brown sugar

1 tbs fish sauce

TO SERVE

2 cos lettuce hearts, leaves separated

1 cup pork crackle (store bought)

method

Preheat oven to 180’C.

Heat a large high sided frying pan over high heat.

Add mince and cook, breaking it up with a wooden spoon for 5-6 mins or until browned and crisp all over.

Add garlic, another 1 tbsP oil and cook for 2 mins.

Add coconut and rice and toss together for 1 min.

add lemongrass, lime leaves and chicken stock. Stir and place in the oven for 20 mins, or until liquid is absorbed and rice is tender.

For the dressing, whisk together lime juice, sugar and fish sauce.

In a large bowl add cucumber, eschalot, cherry tomatoes and thai basil. Drizzle over dressing and toss together.

Serve larb in lettuce cups topped with salad and pork crackle.