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Thai Pork Larb

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Serves 4

It sounds exotic, but really it’s a gorgeously fresh salad made with lean pork, cabbage and tantalising Thai flavours. Light, healthy and perfect.
Per serve: 747.2kj (177.9cals); 5.8g total fat (2g saturated fat); 4.3g fibre


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You’ll need

400g lean pork mince
1 large garlic clove
1 tbsp (15mls) fish sauce
1 tsp (5mls) agave nectar or 2 tsp brown sugar
100g green beans, whole or sliced*
Oil Spray

3 spring onions, finely sliced
1 long red chilli, seeds removed and finely sliced
2 cups shredded wombok (or plain white cabbage if you prefer)
2 cups shredded iceberg lettuce
1 cup coriander leaves
½ cup mint leaves, sliced

Dressing
3 tbsp (45mls) lime juice
1½ tbsp (25mls) fish sauce
2 tsp (10mls) peanut oil
1 tsp (5mls)  sesame oil
2 tsp (10mls) agave nectar (or 4 tsp caster sugar)

Let’s go

*I use a bean slicer for my beans purely because I like thin beans, but you can definitely keep them whole if you like.

Mix all dressing ingredients in a jar, give a good shake. Set aside.

Add spring onions, chilli, wombok, lettuce, coriander leaves and mint leaves together in a bowl and set aside.

Heat a large non-stick frying pan to high, spray with a little oil and add pork mince and garlic. Stir fry for 3 minutes before adding beans, fish sauce and agave. Continue to stir-fry for an additional 2-3 minutes until pork is browned and cooked through. Stir pork and beans through salad and pile high onto plates or bowls. Pour over dressing and serve.

 

Why it’s good for you
Thai dishes are generally light and healthy, made with light protein and loads of vegetables. I’ve used Agave Nectar (or syrup) as a sweetener in this recipe because whilst it has a similar kilojoule content to sugar, it’s much sweeter and so you only need to use half the amount. You can buy it in the organic or natural food aisle in your local supermarket or from health food shops.
Per serve: 747.2kj (177.9cals); 5.8g total fat (2g saturated fat); 4.3g fibre

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