Pork Quick Asian

Pork mince salad (larb) in roti

Name: Pork mince salad (larb) in roti recipe
Yield: 4
Cuisine: /asian
Ingredients: 8 store-bought fresh or frozen roti (see notes); 400g Pork Mince; 1 bunch coriander, leaves picked, stems and root finely chopped; 20.00 ml sambal oelek; 40.00 ml hoisin sauce, plus extra to serve; 40.00 ml coconut or vegetable oil; 1 red onion, thinly sliced; 1 long red chilli, thinly sliced, plus extra to serve; 40.00 ml fish sauce; Finely grated zest and juice of 2 limes; 1 telegraph cucumber, outside peeled into ribbons, inner core cut into chunks; 1 iceberg lettuce, leaves separated; 1 carrot, shredded; Pork crackle, to serve; Mint leaves, to serve; Thai basil leaves, to serve

2 ratings

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 14, 2023

“Talk about a party in your mouth! Larb has always been a fave for me, but partnered with my favourite flat bread, fresh herbs, a good schmear of hoisin and some pork crackle to finish things off… well, I could call this one of my favourite bites of food. Feel free to sub in crumbled tofu, chicken, turkey or beef mince or even some firm white fish. It’s an everything sort of recipe; all proteins allowed.” – Sam Parish

8 store-bought fresh or frozen roti (see notes)
400g Woolworths Pork Mince
1 bunch coriander, leaves picked, stems and root finely chopped
1 tbs sambal oelek
2 tbs hoisin sauce, plus extra to serve
2 tbs coconut or vegetable oil
1 red onion, thinly sliced
1 long red chilli, thinly sliced, plus extra to serve
2 tbs fish sauce
Finely grated zest and juice of 2 limes
1 telegraph cucumber, outside peeled into ribbons, inner core cut into chunks
1 iceberg lettuce, leaves separated
1 carrot, shredded
Pork crackle, to serve
Mint leaves, to serve
Thai basil leaves, to serve

Method

1.

Prepare roti as per packet instructions to warm through.
2.

Combine pork mince, coriander stems and root, sambal and hoisin in a bowl.
3.

Heat oil in a frypan over medium heat. Add mince mixture and cook, stirring and breaking apart with a wooden spoon, for 6-8 minutes, or until cooked through and beginning to stick to the bottom of the pan. Remove from heat and stir through onion, chilli, fish sauce, lime zest and juice. Stand for 5 minutes to pickle slightly. Season to taste then stir through the cucumber chunks.
4.

Spoon extra hoisin across roti. Top with lettuce and spoon over mince. Top with cucumber ribbons, carrot, pork crackle and herbs and extra fresh chilli slices to serve.

Reviews 2

Recipe Notes

Ditch the carbs and serve these wrapped in the lettuce leaves with some shredded green mango or papaya.

Roti can come fresh or frozen. It’s a beautiful buttery flat bread that is perfect for wrapping and dipping into things. Here I’ve used an Indian version, but the Thai version can be even more flaky if that’s more your thing.

Pork crackle is found in the snacks section of your supermarket, usually near the nuts, and is a great one to have on hand for adding crunchiness.