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Home Ground Pork Recipes / Pork Mince Recipes

Authentic Thai Pork Larb Recipe

Authentic Thai Pork Larb Recipe
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This authentic has minced pork seasoned with lime, ginger, chilli and fish sauce, then mixed with crunchy toasted rice and peanuts, sprinkled with herbs and eaten out of a lettuce leaf cup. There are infinite varieties, but the recipe below is the one I like. You could easily use chicken, duck, beef or even tofu in place of the pork. You could easily skip some of the ingredients or add in your ideas. If you’ve not tried it before, I suggest that you stick roughly to the recipe, have a good taste, and adapt to your preferences.

The key to success is to balance out the spiciness of the meat with masses of fresh herbs and crisp lettuce. If possible, try not to buy those tiny packaged herb portions that supermarkets stock that adds to a teaspoonful when chopped.

In Thailand, larb is normally eaten with sticky rice and papaya or mango salad. We stick with jasmine rice, sometimes replacing half the cooking water with coconut milk for a slight sweetness. Take this as a packed lunch: perch whole lettuce on top of your larb and make little scoops at lunchtime, or slice the lettuce and herbs into the larb and treat it as a meaty salad. It’s tastier at room temperature than out of the fridge.

Authentic Thai Pork Larb Recipe

Yummy and Authentic Thai Pork Larb Recipe

Gretel ShawGretel Shaw
Whenever I crave Thai cuisine, the first thing that comes to mind is pork larb. I just love how unique the dish is. I feel like it's something you cannot easily replicate. But last week, I took a leap and did this authentic Thai pork larb that turned out really good.
5 from 1 vote
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 4 people
Calories 475 kcal

Ingredients
 
 

  • pork mince450 grams ground pork (minced pork)
  • Red chilly peppe2 red chili (red chilli in British English) - finely chopped
  • lemon grass on white background1 stem lemongrass - finely shredded
  • soy sauce bottles1 tablespoon soy sauce
  • sunflower oil1 tablespoon sunflower oil
  • ginger1 tablespoon ginger - grated or finely minced
  • fish sauce2 tablespoons fish sauce
  • Bottle of sweet asian chilli sauce1 tablespoon sweet chili sauce (sweet chilli sauce in British English)
  • sesame oil1 tablespoon sesame oil
  • Raw Green Organic Lime Zest3 medium lime zest - zest from 3 limes
  • green onion, spring onion6 sprigs spring onions - thinly sliced
  • rice2 tablespoons white rice - ground and toasted
  • big bunch of fresh green cilantro isolated1 handful cilantro (coriander)
  • Fresh mint leaves1 handful mint
  • heap of peanuts3 tablespoons peanuts - dry toasted in a frying pan and roughly chopped
  • Green Iceberg lettuce1 bunch iceberg lettuce - to serve

Instructions
 

  • Mix the chillies, lemongrass, soy sauce and pork. Heat the oil in a wok or frying pan over high heat and fry the pork in two batches for 3 or 4 minutes, until it changes colour and starts getting crisp, breaking up any lumps with a spatula. Set aside to cool.
  • Meanwhile, whisk together the lime zest and juice, ginger, spring onions, fish sauce, sesame oil and sweet chilli sauce. Pour over the pork, add the toasted rice and stir well.
  • To eat, scoop a bit of pork into a lettuce leaf, sprinkle with peanuts and as much mint and coriander as you like (lots, in my opinion!), squeeze over a bit of lime, roll and eat. Add this to your lettuce cups if you’ve gone for the rice.

Nutrition

Calories: 475kcalCarbohydrates: 19gProtein: 24gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 81mgSodium: 1072mgPotassium: 616mgFiber: 3gSugar: 5gVitamin A: 539IUVitamin C: 52mgCalcium: 67mgIron: 2mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Thai
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