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Heat your Biroix cast iron dish, or a pan or wok, to a medium-low heat and toast the rice. Keep the pan dry (no oil) and stir constantly until the grains turn golden and fragrant. Set aside to cool, and then grind to a coarse powder, I like to do this in a pestle and mortar.
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Place the Biroix dish back on to a medium – high heat, add the stock and sugar and bring to a simmer. Then add the pork and stir regularly, when it is almost cooked, add the shallots/red onion, fish sauce, and half the toasted rice. Cook for 1 minute then turn off the heat. Now add the lime juice, chilli /chilli flakes and herbs. Stir. Taste and adjust seasoning if needed.
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Add more fish sauce or sugar to balance the sweet and salty flavours.
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Serve with the remaining toasted rice on top of the pork larb and with fresh vegetables and steamed rice if you like.
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I like to cut the vegetables into thick pieces so that you can use them like spoons for the larb.
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Delicious!