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!

INGREDIENTS

• 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

 METHOD

• 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.

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