Black Garlic Kitchen

Black Garlic Pork Larb

A Laotian pork mince salad with the traditional flavour combination of spicy, sour, bitter, salty and a sweet twist from the addition of Black Garlic.

black garlic pork larb

Prep: 15 mins | Cook: 10 mins approx. | Serves: 4

Ingredients

  • 1 tbsp uncooked sticky/glutinous rice
  • 200g fine green beans – trimmed and cut into 2cm lengths
  • 2 tbsp peanut oil or vegetable oil
  • 500g pork mince
  • 1 tsp Black Garlic Sugar or soft light brown sugar
  • 2 tbsp fish sauce
  • Juice of 1 lime
  • 2 red chillies – deseeded and chopped
  • 3 banana shallots – peeled and thinly sliced
  • 25g fresh coriander – chopped
  • 25g fresh mint – chopped
  • 50g peanuts – chopped
  • 25g cloves Black Garlic – chopped
 
Topping
 
  • 25g peanuts – chopped
  • 3 spring onions – sliced
  • Large handful fresh Thai basil leaves – roughly torn if large
  • 4 tbsp shop bought crispy fried onions
 
Garnish
 
  • Lime wedges

Method

  • Add the uncooked sticky rice to a dry frying pan over a low heat. Toast the grains, stirring continuously until they turn golden brown. Tip the toasted rice into a spice grinder or pestle and mortar and grind to a coarse powder. Set aside.
  • Cook the beans in boiling water for 2 minutes. Refresh the beans under cold water. Set aside.
  • Place a wok or large frying pan on a medium-high heat. Add the oil. Add the pork mince and stir-fry for 3 minutes or until the pork is cooked through. Add the toasted rice powder, sugar, fish sauce, lime juice, chilli and shallots. Stir-fry for a further 3 minutes.
  • Add the coriander, mint, peanuts and chopped Black Garlic cloves. Stir-fry for 1 more minute. Taste for seasoning, adding more chilli, sugar, fish sauce and lime juice to your taste.
 

To Serve: put the Black Garlic Pork Larb onto a serving platter and sprinkle over the toppings. Serve with sticky rice and lime wedges. 

Top Tip: Black Garlic Pork Larb can also be served in iceberg lettuce leaves. If using lettuce leaves, do not put the pork filling in too soon as the leaves will become soggy.

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