THE DAILY DINER

PORK LARB WITH GREEN BEANS, CUCUMBER & MINT

Serves 4-6

100ml chicken stock
500g coarsely minced pork
100g green beans, cut into 2cm batons
½ Spanish onion, thinly sliced on a mandolin
2 Lebanese cucumbers, half-peeled, thickly sliced
1 cup firmly packed mixed coriander and mint
Iceberg lettuce leaves Red chilli, fried shallots and steamed rice, to serve

Toasted Brown Rice Dressing

1 tbsp brown rice
1½ tsp aniseed or fennel seeds
100ml lime juice (about 3 limes)
15g ginger, coarsely chopped (3cm piece)
4 kaffir lime leaves, coarsely chopped
2 lemongrass stalks (white part only), finely chopped
2 tbsp fish sauce
1 tbsp crushed dark palm sugar
1 tsp roasted chilli powder

To make toasted brown rice dressing, dry-roast rice in a frying pan over high heat,