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Pork & Quinoa Larb

Pork & Quinoa Larb

Pork & Quinoa Larb

I love larb. Yes, it packs a punch, but the lime, coriander and mint really balance the spiciness so beautifully. I always make it with a mix of meat and quinoa, just to extend the nutrition and add in some plant-based protein.

Serves: 4

GF

Ingredients

Method

  • Salad:
  • 2 large carrots, julienned or grated
  • 50g snow pea sprouts
  • 60mL rice-wine vinegar
  • 1 tbsp honey or rice-malt syrup
  • ¼ tsp sea salt
  • Larb:
  • 170g quinoa
  • 500g pork mince
  • 4 cloves garlic, crushed
  • 5cm fresh ginger, grated
  • 1 bunch spring onions, white part sliced, green tops reserved for garnish
  • ½ cup dry-roasted peanuts
  • 2–3 hot chillies, finely diced
  • 3 tbsp fish sauce
  • 1 tbsp coconut sugar or rapadura sugar
  • 60mL chicken broth, stock or water
  • 1 lime, juiced & zested
  • 1 bunch coriander, finely chopped, reserving leafy tops for garnish, ½ bunch fresh mint, finely chopped
  • 1 tbsp black sesame seeds
  1. To make salad, toss carrot and sprouts in bowl.
  2. Mix rice wine vinegar, sweetener and salt in small bowl and mix to combine. Toss through carrot and sprouts to coat.
  3. Meanwhile, rinse quinoa well in fine sieve for at least 1 min to remove bitter saponins.
  4. Place in saucepan with 2 cups water. Bring to boil over medium–high heat, then lower heat to gentle simmer. Cook uncovered until quinoa has absorbed all the water, 10–12 mins.
  5. Remove pan from heat, and leave covered for 5 mins, to allow quinoa time to open. After 5 mins, remove lid and fluff quinoa with fork.
  6. While quinoa is simmering, place pork mince, garlic, ginger, spring onions, peanuts, chilli, 2 tbsp fish sauce, sugar and broth into wok over medium–high heat and stir-fry for about 10 mins or until the pork is just cooked.
  7. Once quinoa is cooked, add to wok with remaining 1 tbsp fish sauce, lime juice and zest, mint leaves and finely chopped coriander. Stir for 1–2 mins, then remove from heat.
  8. Serve larb with salad and garnish with green part of spring onion, coriander leaves and black sesame seeds.
  9. Tip: Leftovers are fabulous the next day in ricepaper rolls.

 



 

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.