Thai Spicy Pork Mince Salad recipe (Larb Moo)

Thai Spicy Pork Mince Salad recipe (Larb Moo)

    A healthy paleo twist on an old Thai favourite. Deliciously hot as well as quick & easy to cook! We strongly recommend cooking this recipe with lamb’s fry (or other liver if you prefer) as it’s a great way of adding all the healthy nutrients of liver into your diet in an easily palatable way!   Recipe: Makes 2 large or 3 smaller servings.   Ingredients: 500g pork mince ~200g lamb’s fry, cut into small pieces (optional, but recommended!) 100ml fresh squeezed lime juice 1/2 cup mint leaves, chopped 2 tsp dry chillies, roasted and ground* 2 tbsp cashews, roasted and ground 2 tbsp minced spring onion 2 tbsp minced shallots 2 tbsp fish sauce cabbage to line plates cucumber, tomatoes, etc (on the side to cool the hotness)   Instructions: Squeeze limes and prepare all other ingredients into bowls. Roast chillies and cashews in a pan and grind/smash/chop roughly. Line plates with cabbage a plenty and arrange cucumber sticks on the side. Mix 3/4 of the lime juice with the pork mince & lamb’s fry. Squeeze excess lime juice into a hot pan (no need to add any oil). Wait for juice to boil, then proceed to cook the mince until very well cooked – preferably crispy. Once mince is fully cooked, transfer into a big bowl and add in all remaining ingredients (remaining lime juice, mint leaves, chillies, cashews, spring onion, shallots and fish sauce). Mix well. Transfer onto cabbage leaves and enjoy!   * I like it hot, so you might want to add the chilli in little by little to reach optimal hotness. On the other hand, you...
Goan Pork Vindaloo Recipe

Goan Pork Vindaloo Recipe

  Blow your head off hot and cooked from scratch using high quality natural ingredients, the Goan Pork Vindaloo curry requires very minimal tweaks in order to fit a paleo kitchen.     Hi all, Tanja has asked that I start putting together and posting a few of the recipes on dishes we feature on Paleo Australia. We both love spicy food and the choice to follow a Paleo diet wasn’t one that I had an issue turning our kitchen toward. Before I get going I’d just like to state that this is a life choice and just as I choose to embrace this diet I also choose to use certain ingredients that would probably ruled out by the strictest advocates among us. In this case the dish is Goan Pork Vindaloo and while all the ingredients are natural Vindaloos tend to involve a small amount of vinegar. I won’t deny my kitchen this smallest of indiscretions so please take it with the few grains of salt I’ll also put in this dish! Anyway enough rambling this is how it’s done: I like to lay the ingredients out 0n a plate before we start messing with things so you get a clear idea of what you’re dealing with. It also gives you an opportunity to gauge the balance of one ingredient over another. In this case we have approximately:   Ingredients: Paste 20 dried chillies 10 cloves of garlic 4cm piece of ginger 2 teaspoons of tamarind concentrate (paste) 1 Tablespoon of white vinegar Body 1 Kg of diced boneless pork shoulder (cut into 2cm cubes) 3 onions (medium-sized)...