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 combines the perfect balance of spicy, sour, and savory flavors that are characteristic of Thai cuisine.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) ground pork
• 2 tablespoons vegetable oil
• 3 tablespoons fish sauce
• 2 tablespoons lime juice (about 1 lime)
• 1 teaspoon sugar
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1/3 cup finely chopped shallots
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons toasted rice powder
• 2 green onions, thinly sliced
• 1 head butter lettuce, leaves separated for serving
• 1 cucumber, sliced for serving
• Lime wedges for serving

Instructions

1. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and ground pork.

2. Cook the pork, breaking it up with a wooden spoon, until it's no longer pink and starting to brown, about 5-7 minutes.

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

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

5. Add the chopped shallots, mint, cilantro, toasted rice powder, and green onions to the pork. Stir to combine.

6. Pour the dressing over the pork mixture and toss gently to coat evenly.

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

8. Arrange butter lettuce leaves on a serving platter.

9. Spoon the pork larb mixture onto the lettuce leaves.

10. Serve immediately with cucumber slices and lime wedges on the side.

Chef's Notes

• To make toasted rice powder, dry-toast raw sticky rice in a pan until golden brown, then grind in a spice grinder or mortar and pestle.
• For a lighter version, you can use ground chicken or turkey instead of pork.
• The dish is traditionally served at room temperature, making it perfect for make-ahead meals.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Adjust the heat level by increasing or decreasing the amount of chili flakes.

Nutritional Info

Per serving (approximately): Calories: 350, Protein: 25g, Fat: 25g, Carbohydrates: 8g. This dish is high in protein and contains healthy fats. It's also a good source of vitamins A and C from the fresh herbs and vegetables.

Serving Suggestions

Serve Thai Pork Larb as a main course with steamed jasmine rice and extra vegetables on the side. For a low-carb option, serve it in lettuce cups as a refreshing appetizer. Pair with a cold Thai iced tea or a light lager beer for a complete meal experience. Garnish with additional fresh herbs and crushed peanuts for extra texture and flavor.