Pork Larb
HB-5794 · Hand-built original · Thai
Pork larb — richer than chicken, with the same bright lime-and-mint dressing and crunchy rice powder.
ThaiSalad20 minServes 4331 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: pork mince
Pairs well with: sticky rice, papaya salad, grilled chicken
Servings:4quantities adjust to match
Ingredients
- 17¾ oz pork mince
- 2 tbsp water
- 3 shallots, thinly sliced
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp toasted rice powder
- 1 tsp chilli flakes
- a handful of mint leaves
- 4 spring onions, sliced
- lettuce and cucumber, to serve
- sticky rice, to serve
Method
- Heat the water in a wok or pan to a simmer. Add the pork mince and poach, breaking it up fine, for 4 minutes, until just cooked. Tip it, with its juices, into a bowl.
- Dress the pork while it is warm, off the heat, so it drinks in the lime juice and fish sauce. Stir in the chilli flakes and toasted rice powder.
- Fold in the shallots, spring onions and mint leaves at the end, so they stay green.
- Serve with the lettuce, cucumber and sticky rice.
Prep: 10 min · Cook: 10 min · Total: 20 min
Nutrition (per serving, where published)
331 kcalCalories
24.1 gProtein
9.6 gCarbs
22.4 gFat
8 gSaturates
1.6 gFibre
2.7 gSugars
654 mgSodium
90 mgCholesterol
585 mgPotassium
34 mgCalcium
1.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data