I use a lot of minced pork in my kitchen. Sometimes, as with the first recipe, it plays a supporting role in a dish, used in small amounts to add flavour to vegetables and other ingredients. Other times, as with the larb recipe, the pork is the main focus.
Stir-fried long beans with minced pork, sakura shrimp and cha choi
For this dish, I like to use sakura shrimp (available in Japanese food sections of supermarkets), which have a more delicate texture and flavour than Chinese dried shrimp (...
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