I’ve eaten Pork Larb many times in Thai restaurants and thought I’d have a go at making it. It was so simple and tasty. Being a pretty healthy recipe, I thought I’d share it on the blog. Larb is a minced meat salad (nicer than it sounds, honest) originating in (depending on which website you read) Northern Thailand or Laos and is spicy, fresh and delicious.
Thai Pork LarbPrint Recipe
- 500 grams of lean minced pork
- Juice of 1 lime
- 2 dried chillies, ground
- 2-3 tablespoons fish sauce
- Small bunch of coriander, chopped
- 1 shallot, chopped
- 1 tablespoon ground rice
- Dry fry the pork mince on medium to high heat, constantly stirring until cooked.
- To make the (optional) ground rice topping, add 1tbsp of uncooked rice to a dry pan over medium heat. Stir constantly until brown (do not allow to burn, as the rice will taste bitter). Allow cooling completely, then grind in a spice or coffee grinder.
- In a separate bowl, add the rest of the ingredients. Add the cooked pork to this and mix thoroughly. Add more chilli, lime juice, or fish sauce to taste if necessary to get the right balance of spicy, sour, or salty.
- Top with the ground rice and serve warmish (but not piping hot) with plain rice and stir-fried vegetables.