Instead of using mince meat for larb, we have used leftover cooked pork belly, caramelised in a sticky sauce to make this delicious Sticky Lemongrass Pork Belly Larb. Serve with noodles, bean sprouts, spring onion, cucumber and lettuce, basil, coriander and peanuts.
Sticky Lemongrass Pork Belly Larb Recipe
Serves 4
Ingredients:
¼ cup lime juice
1 lemongrass, white part only chopped
1 shallot, chopped
1 long red chilli, chopped
2 tbsp fish sauce
½ cup firmly packed brown sugar
2 tbsp vegetable oil, plus 2 tbsp extra for frying
400g leftover pork belly, cut into 3cm pieces
¼ cup salted peanuts, finely chopped
200g vermicelli noodles, cooked
2 cups bean sprouts
2 spring onions, sliced lengthways
2 Lebanese cucumbers, quartered lengthways
1 baby gem lettuce, leaves separated
½ bunch Thai basil
½ bunch coriander
Method:
To make lemongrass mixture, place lime juice, lemongrass, shallot, chilli, fish sauce, brown sugar and vegetable oil in a blender and blend until smooth. Set aside.
Heat oil in a wok or a large heavy-based frying pan over medium-high heat. Add the pork belly and cook for 6-8 minutes on all sides or until golden and crispy. Add the lemongrass mixture and cook for 5 minutes or until sticky and caramelised. Add peanuts and toss to combine.
Divide the noodles among bowls and serve with the sticky pork, bean sprouts, spring onion, cucumber and lettuce. Divide the basil and coriander among the serving plates.
Smart Tips:
You can also use leftover lamb, beef, chicken or turkey.
You can swap the pork belly with 400g minced pork. Cook in oil until golden. Add the marinade and cook until sticky.
