Pork Larb and Sticky Rice by MKR Dai & Dal

Pork Larb and Sticky Rice by MKR Dai & Dal
by

Grilled pork larb

250g pork fillet
2 Tbsp. oil
Pinch of salt and pepper to season pork
2cm galangal, peeled chopped
2 cloves garlic
1 lemongrass stalks chopped
1 red chilli
1 shallot
2 Coriander roots
2 Tbsp. fish sauce
1 lemon juiced
1 Tbsp. brown sugar
1 kaffir lime
1/4 cup mint leaves
1/4 cup coriander
1/4 cup bean sprouts
1 Tbsp. ground glutinous rice

1. Combine galangal, garlic, lemongrass, chillies, shallots and coriander roots in a food processor, Set aside.

2. Heat oil in a pan and fry the pork for 3 minutes on each side until brown. Put in preheated oven (200 degrees) for 10 – 15 minutes. We want the pork to be a little pink. Save any meat juices from the pan for later. Take out and rest for 5 minutes then slice thinly.

3. Fry off the larb paste and add in the remaining ingredients except the fresh herbs. Add the paste to the pork, Thinly slice the kaffir lime leaves and add to the mixture, then add the mint, coriander and bean sprouts and finish off with the ground glutinous rice.


Sticky Rice

3 cups glutinous rice

In a bowl wash the rice and rinse this out twice. You can use a sieve for this if you want. Soak rice for at least 1 hour in water. When rice has soaked for at least an hour. Put the rice into a bamboo rice steamer and place over a pot of boiling water. Cover with a lid. After 20 minutes take the lid off and check the top layer of rice, it should be sticky and clear. Flip the rice over bottom to top and cook further 5 minutes with lid on. Turn off heat, lift rice
steamer and turn rice onto a clean surface with a little water for splashing. (Water is to help rice not stick so much to the surface) Gently bring together
with your hands and carefully put into rice baskets. This will keep warm until ready to eat.

Recipe by Dai and Dal from MKR NZ

 


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