Thursday, 19 December 2013

Larb Moo (Pork Salad)

Well, isn't Christmas just the biggest time sucker of the year! I feel as though I have been sorely neglecting this blog and instead spending loads of time stuck in traffic and running around town tracking down that 'one last present' for the random person you forgot about or that difficult relative that you put off until the last second! 

On the plus side, I think I am finally done, and there is a mountain of presents stacked under the tree waiting for delivery to the various receivers which will be a trickle effect over the coming week as we catch up with all of our family and friends. This is the fun part that makes it all worthwhile! 

I am going to put aside the dishes, the rest of the wrapping, folding the washing…oh, and sleep!… to quickly pop up this recipe for a thai Larb Moo (Pork Salad). We were having a hectic day the other day and I had some pork mince and not a lot of time, not to mention it was a blazing hot day and the humidity must have been closing in on 100% so it was not the time for an intensive or heavy meal. I was in the mood for something light, tasty and fast, so salad it was to be. 

I didn't add any chilli to my Larb as I was serving it to the kids, but I will put it in the recipe (optional of course) as it does round out that flavor balance that makes Thai food taste so good. The secret is in getting the right balance of sweet, sour, salt and spice so the addition of chill, even just a small amount, can really give you a total taste explosion. Traditionally, this dish is made with chicken mince, so you can easily use that instead, or any mince you like. I have also used less traditional vegetables in the salad, purely based on what we had in the fridge and what I know the family will eat. You can decide which vegetables are going to work for you.

Gluten-free, dairy-free, grain-free, nut-free, soy-free, sugar-free and can be made within 30 minutes…the perfect week night speed-meal!

Larb Moo

Gluten-free, dairy-free, grain-free, nut-free, soy-free, sugar-free

500g Pork Mince (or any mince of your choice - chicken also works very well and is the traditional choice)
1tbsp coconut oil
1 tbsp lemongrass, minced
1 tbsp fresh ginger, grated
2 kaffir lime leaves
1 clove garlic, crushed
1 fresh red chill, deseeded and finely chopped (optional)
1 tbsp fish sauce
1/4 cup lemon juice

1 cup blanched broccoli
1 carrot, cut in half lengthways then thinly sliced on the diagonal
2 cups baby spinach, wilted
1 cup fresh coriander, roughly torn
1/4 cup fresh mint, roughly torn
1 spring onion, thinly sliced
1/2 cucumber, cut in half lengthways then thinly sliced on the diagonal
1/4 cup lemon juice
1 tbsp fish sauce
2 tsp coconut oil

1. In a large bowl, combine all of the salad ingredients (broccoli, carrot, spinach, coriander, mint, spring onion, and cucumber).
2. In a small bowl, combine the lemon juice, fish sauce and oil. Mix well to combine, then pour over the salad. Toss the salad well to combine the dressing.
3. In a frying pan over medium-high heat, heat the coconut oil. 
4. Add the lemongrass, ginger, garlic and chill and cook whilst stirring until the aromas are released. 
5 Add the pork and cook for about 5 minutes until cooked through. Remove from the heat. 
6. On a large serving plate, place the salad. Top with the pork mixture, then garnish with fresh coriander or mint.