In the mood for Thai Pork Larb

I’ve combined two of my faves in this recipe – pork and Asian cuisine. I don’t know what it is about pork but it’s one of my all time favourite proteins and makes a perfect backdrop for Asian style cuisine. Mmmmmm,  Asian food. I would cook with Asian flavours every single week, at least twice a week. I know I’ve written about it before, but I adore the sweet, sour, salty, spicy combo and the way it plays out on my tastebuds. It’s my happy food.

This lovely light Thai Pork Larb is no exception. It’s big bang tasty, light, lean and exactly what I love to cook. I never cook it the same twice, adding what I’ve got in the fridge but there’s always an element of sweet, sour, salty and spicy.  If you’re a fan of the 4 ‘s’ of Asian cooking but don’t know how to mix it up, here are some options:
1.    Sweet: sugar, brown sugar, palm sugar, honey, agave nectar, mango, pineapple, pears
2.    Sour: lemon juice, lime juice, rice wine vinegar
3.    Salty: soy sauce, fish sauce, salt, dried prawns and other dried fish
4.    Spicy: chilli, loads of ginger, garlic.

Are you a fan of Asian food? Do you cook it at home? What’s your fave?

click on the recipe title or photo for recipe

 

Thai Pork Larb

Per serve: 747.2kj (177.9cals); 5.8g total fat (2g saturated fat); 4.3g fibre

Thai Pork LarbB

Healthy eating!

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