The dipping sauces here need minimal prep and really elevate the fresh and vibrant flavours of spicy chicken larb and succulent pork. Served with fluffy jasmine rice and chargrilled cabbage, this is an exciting dish for parties or a weekend dinner with friends.
Jack Stein
Jack is the son of famous fish aficionado Rick Stein. Since 2017, he’s been chef director across the Stein’s restaurant portfolio, overseeing all the menus and running his own cookery course. He’s a familiar face on screen and has written a cookbook.
1HR
Total time
Ingredients
Servings
4
For the roasted rice powder
25 g
M&S basmati rice
For the nam jim sauce
100 ml
fish sauce
100 ml
lime juice
50 g
soft light brown sugar
For the dipping sauce
1 tsp
shallot, finely chopped
1 pinch
coriander, finely chopped
1 pinch
chilli flakes
For the dry spice blend
2
bird’s eye chillies
dried chillies work best
1
star anise
1 tsp
whole black peppercorns
1
nutmeg, grated
1 tsp
ground ginger
For the chicken larb
2
Select Farms British free-range chicken breasts
2
M&S British echalion shallots, finely chopped
15 g
coriander leaves, roughly chopped
15 g
Thai basil leaves, roughly chopped
25 ml
vegetable oil
4 slices
white cabbage, shredded
For the pork skewers
25 g
coriander leaves
1/2 tsp
white pepper
1 clove
M&S Remarksable Value garlic
25 g
coconut cream
2 tbsp
fish sauce
2 tbsp
soft light brown sugar
1/2 tsp
soy sauce
3 tbsp
vegetable oil
400 g
M&S British pork shoulder steaks
To serve
400 g
Thai jasmine rice
1
sweet heart cabbage, shredded
