Pork larb lettuce wraps
About £1.15 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork mince500g
- Limes2
- Fish sauce30ml
- Fresh chillies1
- Mint15g
- Coriander15g
- Red onions1
- Little gem lettuce2
- Rice200g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Toast a handful of uncooked rice (200g) in a dry pan until golden, then crush it. That's the crunchy bit.
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Fry the pork (500g) in a little oil, breaking it up, until cooked (8 min).
- Off the heat, stir in lime juice (2), fish sauce (30ml), sliced chilli (1), red onion (1) and lots of herbs.
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Spoon into lettuce leaves (2) and sprinkle with the toasted rice.
Kitchen note Toast the bread properly, golden, not pale. It holds up better under anything wet.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.