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Pork salad, mint, peanuts, ginger and wild pepper leaves

Updated: Sep 12, 2020


This recipe reminds us of both the "larb" of Isan and the "miang kham" of Northern Thailand. This dish is eaten by placing a spoonful of pork salad in a leaf. Then the leaf is rolled up and eaten in one bite.

Serves 2.


200 g minced pork

25 g ginger, cut into very fine julienne

25 g shallots, sliced

20 g lemongrass, thinly sliced

2 bird's eye chillies, thinly sliced

2 coriander sprigs, coarsely chopped

about ten mint leaves, cut in half

1 tablespoon unsalted peanuts, dry roasted

12 wild pepper leaves


Seasoning:

2 tablespoons fish sauce

1 tablespoon coconut sugar

2 tablespoons lime juice


Bring the stock to the boil and cook the pork for 2 to 3 minutes. Drain. Mix with all the other ingredients except the pepper leaves. Taste to adjust seasoning.


Serve warm or hot, as a starter or aperitif.


This recipe is also delicious with chicken or crab. If you can't find wild betel, use cabbage leaves or spinach leaves.

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