| | Pork, lemongrass and toasted quinoa larb
Pork, lemongrass and toasted quinoa larb
Pork, lemongrass and toasted quinoa larb 4.3-5 9
  • Calories: 1627 kj
  • Fat: 22g
  • Carbohydrates: 10g

How to Make:

  1. Heat 1 tsp oil in a non-stick frying pan over medium heat. Add the quinoa. Cook, stirring constantly, for 1 minute or until golden brown and aromatic. Transfer to a mortar. Cool for 2 minutes. Pound with a pestle until coarsely crushed.
  2. Heat the remaining oil in pan over high heat. Add pork mince. Cook, breaking up lumps with a spoon, for 7 minutes or until cooked through and starting to brown. Add the lemongrass, chilli, ginger and garlic. Cook, stirring occasionally, for 2 minutes or until aromatic. Add the combined lime juice, fish sauce and sugar. Stir to combine. Remove from heat. Cool for 5 minutes.
  3. Add the shallot, quinoa and three-quarters of the coriander and mint to the pork mixture. Stir. Divide among plates. Sprinkle with peanut, lime zest and the remaining herbs. Serve with cucumber and lettuce.
Time for preparing:
10 min.


  • 1 tablespoon coconut oil
  • 2 tablespoons white quinoa
  • 600g pork mince
  • 1 stick lemongrass, white part only, finely chopped
  • 1 long fresh red chilli, thinly sliced diagonally
  • 1 tablespoon fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 large lime, zested, juiced
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 3 green shallots, thinly sliced diagonally
  • 3/4 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves, torn
  • 2 tablespoons roasted peanuts, chopped
  • 1 Lebanese cucumber, halved, thinly sliced diagonally
  • Baby cos lettuce leaves, to serve