{"id":17155,"date":"2022-05-24T08:01:06","date_gmt":"2022-05-24T07:01:06","guid":{"rendered":"http:\/\/blackgarlickitchen.co.uk.servepreview.net\/?page_id=17155"},"modified":"2024-08-14T17:24:52","modified_gmt":"2024-08-14T16:24:52","slug":"black-garlic-pork-larb","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-pork-larb\/","title":{"rendered":"Black Garlic Pork Larb"},"content":{"rendered":"\t\t
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Black Garlic Pork Larb<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Prep:<\/strong> 15 mins | Cook:<\/strong>\u00a010 mins approx. | Serves:<\/strong> 4<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingredients<\/span><\/p>

  • 1 tbsp uncooked sticky\/glutinous rice<\/li>
  • 200g fine green beans \u2013 trimmed and cut into 2cm lengths<\/li>
  • 2 tbsp peanut oil or vegetable oil<\/li>
  • 500g pork mince<\/li>
  • 1 tsp Black Garlic Sugar<\/b> or soft light brown sugar<\/li>
  • 2 tbsp fish sauce<\/li>
  • Juice of 1 lime<\/li>
  • 2 red chillies \u2013 deseeded and chopped<\/li>
  • 3 banana shallots \u2013 peeled and thinly sliced<\/li>
  • 25g fresh coriander \u2013 chopped<\/li>
  • 25g fresh mint \u2013 chopped<\/li>
  • 50g peanuts \u2013 chopped<\/li>
  • 25g\u00a0cloves<\/b>\u00a0Black Garlic<\/b>\u00a0\u2013 chopped<\/li><\/ul><\/div>
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    Topping<\/b><\/div>
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    • 25g peanuts \u2013 chopped<\/li>
    • 3 spring onions \u2013 sliced<\/li>
    • Large handful fresh Thai basil leaves \u2013 roughly torn if large<\/li>
    • 4 tbsp shop bought crispy fried onions<\/li><\/ul>
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      Garnish<\/b><\/div>
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      • Lime wedges<\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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        Method<\/span><\/p>

        • 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.<\/li>
        • Cook the beans in boiling water for 2 minutes. Refresh the beans under cold water. Set aside.<\/li>
        • Place a wok or large frying pan\u00a0on 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.<\/li>
        • 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.<\/li><\/ul>
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          To Serve:<\/b>\u00a0put the Black Garlic Pork Larb onto a serving platter and sprinkle over the toppings. Serve with sticky rice and lime wedges.\u00a0<\/b><\/p>

          Top Tip: <\/b>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.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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