Larb moo - thai spicy salad with pork

Indulge in the vibrant flavors of Thai cuisine with this zesty Larb Moo salad featuring spicy pork, fresh herbs, and a tangy dressing.

Ingredients:

• 1/8 cup risotto rice (to make roasted rice)
• 300g tenderloin pork, minced
• 1-2 limes
• 1/2 knorr stock cube, or a teaspoon of stock granules
• 1 spring onion, chopped
• 1/2 red onion (or shallots), chopped
• 1 handful each of mint leaves and parsley, chopped
• 1 tablespoon crushed dry chillies
• 2 tablespoons fish sauce
• red chilli, sliced for garnish
• little gem lettuce leaves, to serve

Instructions:

1. Begin by preparing the toasted rice. Start by warming a pan, then add the rice. Continuously stir and toss the rice over low heat until it changes to a light brown color (approximately within ten minutes).
2. Once the roasted rice has cooled down (be careful, hot grains can be quite unpleasant), grind it into a fine texture. You can use a mortar and pestle, a hammer, a rolling pin, or even a coffee bean or spice grinder for an easier and quicker process!
3. Dice and cut the onions, herbs, and chili peppers.
4. Grind the pork by finely chopping it or by using a food processor.
5. In a pan (the same one used for the rice), heat it up and then add the ground pork along with the juice of one lime.
6. Continue stirring until the pork is fully cooked, which usually takes around 5-10 minutes - be mindful not to overcook it. Add the stock cube or granules during the last few minutes of cooking.
7. Transfer the cooked pork to a bowl and combine it with the spring onions, red onions, mint, and parsley. Mix well.
8. Incorporate the toasted rice powder, dried chili peppers, juice from the remaining 1-2 limes (adjust based on your preference), fish sauce, and mix thoroughly.
9. Present the mixture in 'cups' made from little gem lettuce leaves and top it off with slices of red chili peppers.

Summary:

• Calories: 774 kcal
• Fat: 39 g
• Protein: 65 g
• Carbs: 42 g
• Potassium: 1618 mg
• Magnesium: 167 mg