Fragrant Lean Pork Larb Loaded Rotis

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your mince (remove the paper if required!) with a pinch of salt and half of your chilli flakes (can't handle the heat? Go easy!), reserve the rest for garnish

Cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

While the mince is cooking, slice your red onion[s] finely

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Once the mince is beginning to brown, add the sliced onion, fish sauce and red Thai curry paste and cook for a further 4 min or until cooked through (no pink meat!) – this is your pork larb

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Meanwhile, peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Add the juice of half your lime[s] to a large bowl with a pinch of salt, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a drizzle of olive oil and stir it all together – this is your dressing

Add the pork larb, carrot ribbons and shredded lettuce to the dressing and toss – this is your pork larb filling

Cut the remaining lime into 1 wedge per person

Add your rotis to a plate and pop in the microwave for 20 secs on high or until warmed through

Pick your coriander & mint leaves from their stems, discard the stems