How to Make Authentic Thai Pork Larb with Fish Sauce

Simple Summary

Thai Pork Larb is a vibrant and flavorful minced meat salad that's both refreshing and satisfying. This dish perfectly balances sweet, sour, salty, and spicy flavors, making it a beloved staple of Thai cuisine.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 pound (450g) ground pork
• 2 tablespoons vegetable oil
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar
• 1/2 teaspoon ground dried chili (adjust to taste)
• 1/3 cup finely chopped shallots
• 2 tablespoons finely chopped lemongrass (white part only)
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 2 tablespoons toasted rice powder
• 2 kaffir lime leaves, finely sliced (optional)
• Lettuce leaves for serving
• Sliced cucumber for serving
• Sticky rice for serving (optional)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.

2. Add the ground pork to the skillet and cook, breaking it up with a wooden spoon, until it's no longer pink and slightly crispy, about 8-10 minutes.

3. While the pork is cooking, in a small bowl, mix together the fish sauce, lime juice, sugar, and ground dried chili to create the dressing.

4. Once the pork is cooked, remove the skillet from heat and let it cool for about 5 minutes.

5. Transfer the cooked pork to a large mixing bowl.

6. Add the chopped shallots, lemongrass, mint leaves, cilantro, and sliced kaffir lime leaves (if using) to the bowl with the pork.

7. Pour the prepared dressing over the pork mixture and toss gently to combine all ingredients thoroughly.

8. Sprinkle the toasted rice powder over the mixture and toss again to incorporate.

9. Taste and adjust seasoning if needed, adding more fish sauce for saltiness, lime juice for sourness, or chili for heat.

10. Arrange lettuce leaves and cucumber slices on a serving platter.

11. Spoon the pork larb mixture onto the lettuce leaves or serve it in a bowl alongside the lettuce and cucumber for wrapping.

12. Serve immediately with sticky rice on the side if desired.

Chef's Notes

• To make toasted rice powder, dry roast uncooked glutinous rice in a pan until golden brown, then grind to a powder using a spice grinder or mortar and pestle.
• For a lighter version, you can substitute ground chicken or turkey for the pork.
• If you can't find kaffir lime leaves, you can omit them or use grated lime zest as a substitute.
• The dish is best served immediately while the pork is still warm, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Adjust the spice level to your preference by increasing or decreasing the amount of dried chili.

Nutritional Info

Per serving (excluding rice): Approximately 350 calories, 25g protein, 22g fat (7g saturated), 8g carbohydrates, 2g fiber. This dish is high in protein and provides a good source of vitamins A and C from the fresh herbs and vegetables. The fish sauce adds a boost of umami flavor and provides some B vitamins.

Serving Suggestions

Serve Thai Pork Larb as part of a larger Thai-inspired meal alongside papaya salad (som tam) and sticky rice. For a refreshing beverage pairing, try Thai iced tea or a cold lager beer. Present the larb in a large bowl surrounded by lettuce leaves, cucumber slices, and additional fresh herbs for guests to create their own wraps. This dish is perfect for warm summer evenings or as a light yet satisfying dinner option any time of year.