Our recipes are created by award-winning chefs and nutritionists.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
See more Advanced BBQ recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.