Thai Larb Style Pork Salad with Sticky Rice and Cucumber Salad

Step 1

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Step 2

Meanwhile, trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from the stalks. Zest and halve the lime. Roughly chop the peanuts.

Step 3

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw meat. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Add the Thai style spice (see ingredients for amount, add less if you don't like heat), ginger and garlic, and stir-fry for 1-2 mins. Add the ketjap manis with a splash of water, stir and simmer until glazed, 1 min. Cover to keep warm while you make the salad.

Step 4

Meanwhile, mix the soy sauce, honey and the juice from the lime together in a large bowl. Set to one side.

Step 5

Pop the lettuce, cucumber and mint leaves into the dressing bowl. Toss to coat.

Step 6

Reheat the mince mixture until piping hot. Fluff up your rice, stir in the lime zest and divide the rice between bowls and top with the mince. Sprinkle over the peanuts. Serve with the salad alongside. To get the most enjoyment, eat the salad, mince and rice all together. Enjoy.