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How to Make Authentic Thai Pork Larb with Fresh Mint and Lime

This Thai Pork Larb recipe brings the bold flavors of Southeast Asian cuisine to your kitchen. Featuring juicy ground pork infused with aromatic herbs, zesty lime, and a hint of chili heat, this dish is a perfect balance of savory, tangy, and refreshing elements. Served with crisp lettuce leaves and steamed rice, it's an exciting and satisfying meal that's both healthy and delicious.

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Recipe Details

Prep Time

15 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Thai Pork Larb with Mint is a vibrant and flavorful dish that combines savory ground pork with aromatic herbs and a tangy lime dressing, offering a perfect balance of heat, acidity, and freshness.

Recipe Details

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

Ingredients

  • 1 lb (450g) ground pork
  • 2 tablespoons uncooked glutinous rice
  • 2 tablespoons vegetable oil
  • 1/4 cup (60ml) fresh lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon red chili flakes (adjust to taste)
  • 1/3 cup (50g) shallots, thinly sliced
  • 2 green onions, finely chopped
  • 1/2 cup (20g) fresh mint leaves, roughly chopped
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 head of butter lettuce, leaves separated for serving
  • Steamed jasmine rice, for serving

Instructions

  1. Toast the glutinous rice in a dry skillet over medium heat for 5-7 minutes, stirring constantly, until golden brown. Remove from heat, let cool, then grind to a powder using a spice grinder or mortar and pestle. Set aside.

  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, for 8-10 minutes until browned and cooked through.

  3. While the pork is cooking, prepare the dressing by whisking together the lime juice, fish sauce, sugar, and chili flakes in a small bowl.

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

  5. Add the dressing to the warm pork and stir to combine. Then mix in the toasted rice powder, sliced shallots, and green onions.

  6. Just before serving, fold in the chopped mint and cilantro.

  7. Serve the larb warm or at room temperature with butter lettuce leaves and steamed jasmine rice on the side.

Chef's Notes

  • For a lighter version, you can substitute ground chicken or turkey for the pork.
  • The toasted rice powder adds a nutty flavor and slight crunch. Don't skip this step for authentic flavor.
  • Adjust the chili flakes to your preferred level of spiciness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently and add fresh herbs before serving.
  • For a gluten-free version, ensure your fish sauce is gluten-free.

Nutritional Info

Per serving (excluding rice): Approximately 350 calories, 25g protein, 7g carbohydrates, 25g fat. This dish is high in protein and provides a good source of vitamins A and C from the fresh herbs and vegetables. The lime juice adds a boost of vitamin C, while the pork contributes essential B vitamins and minerals like zinc and iron.

Serving Suggestions

  • Serve the larb in lettuce cups for a light, low-carb option, or alongside steamed jasmine rice for a more substantial meal.
  • Accompany with sliced cucumber and tomatoes for added freshness.
  • For a complete Thai-inspired meal, serve with a side of papaya salad (Som Tum) and coconut sticky rice for dessert.
  • Pair with a cold Thai beer, such as Singha, or a crisp white wine like Riesling to complement the flavors.
  • Garnish with additional mint leaves and lime wedges for a beautiful presentation.