This is a really delightful and fresh salad, the meat makes it quite filling and satisfying. Eat with some vermicelli noodles or just wrap in some lettuce leaves for a low carb meal.
I am always on the lookout for different salads to try.
One of my favourite salads these days is this fabulous Thai Minced Pork Salad or Larb Moo.
It is everything you can ever wish for in a salad! Fresh and a little tangy, it tastes so good with some plain vermicelli noodles. It is also totally delicious wrapped up in lettuce leaves as a low carb wrap. You can add in some mint as well. Go on and give this salad a try!
Recipe for Thai Minced Pork Salad (Larb Moo)
Adapted from eatingthaifood.com
500gm Minced Pork
3 Tbsp Toasted and Blended Uncooked Glutinous Rice (refer to instructions below)
½ Tbsp Chilli Flakes
¼ Tbsp Sugar
2 Tbsp Fish Sauce
6 Shallots (peeled and finely sliced)
5 sprigs of Cilantro (finely sliced)
Few sprigs of mint (optional)
1. Place the minced pork into a small deep pot. Fry the pork over medium-low heat, break up the pieces as you cook. Once the pork is cooked, remove the pot from heat. Leave the pork in the pot.
2. Add the toasted glutinous rice powder, chilli flakes, sugar and fish sauce. Toss to combine evenly. Squeeze in the lime juice. Add in the shallots. Stir everything together, mixing well. Taste and adjust the seasoning if required. Next, add in the cilantro and mint leaves (if you are using) and serve.
Ingredients and Method for the Toasted and Blended Uncooked Glutinous Rice
4 Tbsp Uncooked Glutinous Rice
1. Place the glutinous rice in a frying pan and dry fry over low heat. Stir it and dry until the rice turns golden and smells fragrant.
2. Once the glutinous rice is toasted, remove from the pan and leave to cool. Put into a food processor and blitz until you get a coarse powder. You don’t want it too fine as you still want the crunch when mixed in with the rest of the salad ingredients.