Chopped pork shoulder larb taco | Public Sector Catering
www.publicsectorcatering.co.uk
Danish Crown foodservice and chef Neil Rankin have teamed up to create six premium dishes to show a different side to BBQ using cuts from Danish Crown’s Dry Aged and 1887 British Meats range. More...
Ingredients
- 1 Boston Butt Pork Shoulder
- 300ml of larb dressing
- 50g coriander, roughly chopped
- 50g mint, roughly chopped
- 50g dill, roughly chopped
- 30g roasted rice powder
- 4 thai chillies finally chopped
- 8 tortillas (corn or wheat)
- 200ml fish sauce
- 200ml lime juice
- 60g light brown sugar
- 60g toasted rice powder
- 60g ginger and garlic paste
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