Pork and peanut larp
Photo by Tam West
A Thai larp is basically very quickly cooked minced meat with a hot sour dressing and onions added, served in lettuce leaves, a bit like a hot salad. A bowl of rice on the side will pad out the meal. Traditionally, lime juice would be used instead of lemon but limes can be expensive here so lemon juice will taste slightly different but still do a good job as the souring agent in the dish. This dish is the perfect example of the need to be organised. Apart from the rice, which almost cooks itself, especially if you have a rice cooker, the cooking for the larp takes 2 minutes so you need everything ready to serve when the pork is cooked.
- Put the lettuce leaves, cucumber and mung sprouts on a serving platter.
- Put the garlic, onion, lemon juice, fish sauce, chilli and sugar into a bowl and mix well.
- Put the oil and mince in a bowl and mix well.
- Heat a wok or large heavy frying pan over very high heat. Add the mince and stir-fry for about 2 minutes or until the lumps are broken up and the mince is cooked. Remove from the heat
- Add the lemon juice mixture, peanuts, well-drained noodles and the coriander and or mint and mix well.
- Serve the mince in a bowl with the vegetables and rice on the side. The mince mixture, cucumber and sprouts are wrapped in lettuce leaves and eaten like spring rolls with chilli sauce and with the rice in small bowls on the side.