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Pork Larb

Ingredients

  • 1 tablespoon White Rice
  • 100 ml chicken or vegetable stock
  • 500 grams pork mince
  • 1 ½ teaspoon white sugar or palm sugar if you have it
  • 1 tablespoon fish sauce
  • 1 lime
  • 1 Red chilli or chilli flakes
  • 3 shallots or ½ a small red onion sliced
  • ½ cup coriander leaves
  • ½ cup mint leaves or Vietnamese mint if you can get it
  • 2 Kaffir/Makrut lime leaves spine removed and finely sliced
  • Vegetables to serve a selection of these work nicely
  • Carrots
  • Lettuce – butter cos or iceberg
  • Cucumber
  • Cabbage
  • Tomatoes

Instructions

  1. 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.
  2. 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.
  3. Add more fish sauce or sugar to balance the sweet and salty flavours.
  4. Serve with the remaining toasted rice on top of the pork larb and with fresh vegetables and steamed rice if you like.
  5. I like to cut the vegetables into thick pieces so that you can use them like spoons for the larb.
  6. Delicious!