Fragrant Thai Pork with Stewed Apple


The inspiration for this refreshing salad comes from a Thai dish called Larb, which is made with ground pork, stock, fresh herbs and spices. The wonderful combination of sweet, fresh, aromatic ingredients like apple, lime juice, cilantro and lemongrass transforms this dish into a veritable haven of flavour.

Serves: 6

Prep & Cooking Time: 20 minutes

Outside the Metabolic Window

600g ground / minced lean pork
canola oil cooking spray
1 garlic clove, minced
4 green spring onions, finely sliced
1 large red onion, thinly sliced
1 lemongrass sleeved / stalk, finely chopped, minced (approx. 2 tbls )
1 small red or green chilli, deseeded, finely chopped or 1 tsp dried chilli flakes (optional) 
¾ cup ‘salt-reduced’ liquid chicken stock
2 tbls fish sauce
3 tbls freshly squeezed lime juice
½ tsp freshly grated ginger
2 tbls brown sugar
½ cup fresh coriander leaves, chopped
¼ cup fresh parsley, finely chopped

Stewed Apple Slices
2 large apples, cored, peeled (optional) and cut into slices
1 tbls brown sugar or honey / maple syrup
1 tbls of water
½ tsp of ground cinnamon

To Serve:
garnish with fresh mint leaves
a combination of fresh greens - mixed lettuce leaves, cucumber slices, green beans, capsicum etc
flaxseed oil.

Chillies hold a lot of heat, mostly in the seeds and membrane. See my tip in our Community Group on my easy way to enjoy the lovely flavour of chilli without feeling the burn!

1. Prep Apple Slices - Heat a small saucepan over a medium heat. Place apple slices into the saucepan together with the sugar and water. Stir to combine, then cover and cook for 4-5 minutes until the apple slices have slightly softened but can still hold their shape. When done, transfer slices to a small bowl and refrigerate until ready to serve.

2. Prep / Mincing Lemongrass Stalks - Using a sharp knife, first cut off the lower bulb and remove the tough, outer leaves. The main stalk (the yellow section) is what is commonly used in Thai cooking.

Cut the yellow section of stalk into thin slices and place these in a food processor/or Magic Bullet. Process well. Alternately, you can pound the slices of lemongrass with a pestle & mortar until softened and fragrant.

2. Spray a non-stick frying pan or electric frying pan with oil and heat on medium-high heat. Add garlic, spring onions, red onion, minced lemongrass, and chili; stir-fry until fragrant, about 2-3 minutes. Next add pork and ginger. Stir-fry for about 7-8 minutes, until cooked through. Stir frequently.

3. In a small mixing jug combine chicken stock, fish sauce, lime juice and sugar. Pour over pork mixture. Top with freshly chopped coriander and parsley. Mix through. Continue cooking for 5-6 minutes.

4. When done, remove from heat, stir through stewed apple slices. Plate up, garnish with fresh mint sprigs and serve with a selection of fresh green vegetables. Drizzle with flax oil and serve.

Nutrition Information:  (per serve)
Cals: 175.7   kJ’s: 737.9   Protein: 23.6g   Carbs: 11.1g   Fat: 4.1g

Shar’s Tips:
- If fresh lemongrass is unavailable, you can substitute with 1 tbls of minced lemongrass paste. Found in the fresh produce section of most supermarkets.

- Portion into take-away containers and freeze. Can be frozen up to 2 months.

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