• Finely chop garlic. In a large saucepan, heat the 
butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add 
jasmine rice, the water (for the rice) and a 
generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so 
don’t peek!

• Meanwhile, trim ends of Bambino wombok and 
separate the leaves.
• Set aside. 

• Thinly slice cucumber into sticks.
• Thinly slice red onion (see ingredients) and 
long chilli (if using).
• Slice lime into wedges. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Cook pork mince and onion, breaking up with a 
spoon, until just browned, 4-5 minutes.

• Reduce heat to medium, then add sweet soy 
seasoning and gingerlemongrass paste. Cook 
until fragrant, 1 minute.
• Remove pan from heat and add oyster sauce, a 
good squeeze of lime juice and the water (for the 
pork), stirring, until combined. Season with pepper. 

• Spread Bambino wombok leaves evenly over 
serving plates.
• Top with Thai ginger pork larb and chilli, then tear 
over mint.
• Serve with garlic rice, cucumber sticks and any 
remaining lime wedges. Enjoy!