Spicy pork larb with chilli sauce

There is nothing like making a meal that you can have for lunch the next day.

Have dinners become boring and repetitive? Shake things up with this spicy pork larb!


  • 1 cup jasmine rice
  • 2 carrots (see note)
  • 2⁄3 cup coarsely chopped fresh coriander leaves
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon vegetable oil
  • 500g pork mince
  • 1 bunch choy sum, shredded
  • 2 tablespoons fish sauce
  • 3 long red chillies, finely chopped
  • 1⁄3 cup honey
  • 1⁄3 cup lime juice, plus extra wedges to serve
  • 3 eschalots, thinly sliced
  • 2⁄3 cup fresh mint leaves
  • 2⁄3 cup fresh Thai basil leaves
  • Step 1
    Cook the rice following packet directions.
  • Step 2
    Using the julienne attachment on a food processor or a sharp knife, cut carrots into matchsticks. Transfer to a medium bowl. Add coriander and sesame seeds. Season with salt and pepper. Toss to combine.
  • Step 3
    Heat oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up lumps with a wooden spoon, for 5 to 7 minutes or until browned. Add choy sum, fish sauce and 1 chopped chilli. Cook, stirring, for 1 minute. Remove from heat.
  • Step 4
    Meanwhile, place honey in a small saucepan. Bring to the boil over high heat. Once just boiled, remove from heat. Stir in remaining chilli and 1⁄2 the lime juice.
  • Step 5
    Add eschalot, mint, basil and remaining lime juice to pork. Divide rice among bowls. Top with pork mixture and carrot salad. Drizzle with chilli sauce. Serve with extra lime wedges.