Pork Larb

• 2 finely chopped garlic
• 1 thumb of finely chopped ginger
• 2 thinly sliced shallots (shallots are sweeter and preferred, though white/red onion is also doable)

A good glug of vegetable oil

• 1/2 tsp sugar - adjust to your taste
• 1 tbsp fish sauce
• 1 tbsp light soy sauce

Juice of 1 lime

• 1 red chilli (sliced) or a good sprinkle of chilli flakes

Large handful of chopped coriander with stalks

Handful of chopped mint

• 3 chopped spring onions
• 1 lemongrass stalk finely chopped/ chopped thai basil (both optional, I prefer the adding a bit of lemongrass - it's also easier to find in supermarkets and can be frozen)

Recipe

1. Heat a good glug of oil and fry the chopped ginger and garlic for a minute
2. Add the minced pork, making sure you break it up as evenly as possible (depending on patience) into small pieces and cook until golden brown
3. In goes the sugar, fish sauce, soy sauce and lime juice - good stir
4. Thinly sliced shallots are then mixed in - let that soften, good stirs again. You can also add the chilli (flakes or otherwise) here
5. Taste for saltiness (it should be salty from the light soy already), add a bit more salt or soy if you think it needs it
6. I like to add all the chopped fresh herbs at the end, when I've turned off the heat and just let the residual heat cook it through a bit. Though, if you find the spring onions too oniony, you can add them a bit earlier with the heat still on
7. I like this dish on (coconut) rice or rice noodles. It can also be served in little lettuce cups. Though I would have to eat about 10 of those to be full so I stick to carbs