We love going to Thailand and spending time with the children looked after by the Hands Cross The Water Charity, and it was on one trip that I first tasted Larb.
This is our ketofied version of Pork Larb.
Trust you enjoy as much as I do.
Prep Time 10 minutes
Cook Time 30 mins
Servings 2
Ingredients
• 2 tbsp Pilli Nuts
• 2 tbsp Crushed Almonds
• 500 gm Pork Mince (also delicious with chicken)
• Juice from a Lime
• 1/4 tsp Ground Black Pepper
• 1/2 tsp Pink Himalayan Salt
• 30 ml Coconut Oil
• 1 Chopped Shallot
• 1.5 tbsp Tamari
• 1 tbsp coconut aminos
• 2 tsp Hot Chili Flakes
• 1/2 cup Chopped Organic Coriander
• 10 gms Mint Leaves, , roughly chopped
• 3 Chopped Spring Onions
Method
• Place minced pork in a bowl and add 1 tbsp lime juice, salt and pepper, mixing well
• Over medium heat toast the pilli nuts and almonds for 2-3 mins then put on plate to cool
• In a well-heated skillet, dry roast hemp seeds and cashew or almonds for 2-3 minutes over medium-low heat. Stir-often so to not burn the seeds/nuts. Grind or pound them in a pestle and mortar until they become a coarse powder. Some parts remain small chunky bits are totally okay. Set aside ready to use.
• Add coconut oil to pan and cook mince, chopping it into small pieces as it is cooking
• Add shallots and chilli flakes and fry for a minute before turning off the heat
• Stir through coconut aminos, tamari sauce , lime juice from remaining half of lime then spring onions, coriander and mint.
• Grind pili nuts and almonds in mortar and pestle, then sprinkle some into pan, stirring though to thicken and give more texture
• Serve on finely sliced cabbage or Konjac noodles/rice
• Sprinkle any remaining not Mixture on top
• Enjoy
Nutrition (approx calculations per serving)
Calories: 539 cal | Net Carbs 2 g | Protein: 43.3 g | Fat: 39.7 g | Fiber: 4.8 g | Sugar: 0.9 g