The finished recipe. Pork Larb in Lettuce CupsIngredients 1 to 6. 170 g Pork mince, 5% fat (Weighed raw.). 10 g Basmati rice (Toasted dry in a pan until golden and ground coarsely. It is the texture of larb and there is no substitute. Dry weight, before cooking.). 30 g Shallot. 2 tsp, about 10 g Fish sauce. Juice of one lime Lime juice. Half a teaspoon Chilli flakesIngredients 7 to 11. 20 g Spring onion. A big handful Fresh mint. A big handful Fresh coriander. 100 g Little gem lettuce (Leaves separated whole, to use as cups.). 80 g CucumberStep 1. Toast the rice in a dry pan over a medium heat, shaking, for five minutes until golden. Grind it in a pestle and mortar or under a rolling pin to a coarse sand.Step 2. Cook the pork in the same dry pan with two tablespoons of water, breaking it up, until it is cooked through and the water has gone. Do not brown it.Step 3. Take the pan off the heat and stir in the fish sauce, lime juice, chilli flakes and the sliced shallot while the meat is still hot.Step 4. Let it cool for two minutes, then fold in the toasted rice, spring onion and the herbs, torn. Spoon it into the lettuce leaves with the cucumber batons on the side.
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