Pork Larb from Bill Granger's Everyday Asian

Now, this is not an attractive plate of food, I'll give you that. I was not overwhelmed by anticipation at eating it once I had finished cooking. I actually managed to miss off the ground toasted rice and the fresh coriander to go on top, despite having both of them right next to me.. Though it would have still been a plate of grey mince....

HOWEVER it actually tasted really good. The paste was lemongrass, garlic and red chilli and then the additional ingredients you added once you had finished cooking the paste and the mince was fish sauce, caster sugar (used brown), lime juice (used lemons), kaffir lime leaves (used none) and then a couple of other things perhaps which at this moment in time have completely slipped my mind......

VERDICT: Next time, I wouldn't eat such a big portion as was surprisingly rich. Would also add the rice and coriander!! On the whole though, pretty simple and big flavours so I'd make again