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Originating in Lao, larb salad is traditionally made using minced meat, but our tasty twist makes the most of beautifully barbecued pork belly and gives a punchy salad packed with fiery Asian flavour. Crisp cucumber, lettuce, carrot and spring onions complement this rich, tender meat perfectly. Add crushed cashews and fresh mint for extra crunch and fragrance, and serve with a rice vinegar, ginger and lime dipping sauce to make it really sing. See method
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