Pork Larb is a minced meat salad and is the national dish of Laos.It is also eaten in other South East Asian countries, notably Burma and Thailand. Other meats can be used such as Beef, Chicken or Duck though Pork is probably my favourite version.This is an easier version of the dish, as more authentic versions would almost always contain some roughly ground toasted rice which can be a bit of a faff to do in small quantities.
Ingredients
- 2 tbsps thai fish sauce
- 1/4 cup chicken or pork stock
- 1 tbsp brown sugar
- groundnut oil for frying
- 750 g free range pork mince
- 6 kaffir lime leaves finely sliced
- 6 coriander roots washed and finely chopped
- 2 plump cloves garlic peeled and finely sliced
- 1 red onion finely sliced
- 1 red chilli deseeded and finely sliced
- 1 small handful thai basil chopped
- 1 small handful mint chopped
- juice of 2 limes
- 1 small bunch fresh coriander leaves chopped
Servings:
Instructions
- Put the fish sauce, sugar and stock in a bowl and stir to combine and dissolve the sugar.
- Heat a large wok over a high heat and add about 1 tbsp oil. When very hot, add the pork and stir fry for 3-4 minutes until browned.
- Add the kaffir lime leaves, coriander root and garlic and fry, stirring, for a couple of minutes more until fragrant.
- Add the stock mix and cook for a minute, then add the onion and chilli, stir well and remove from the heat.
- Add the basil and mint, stir, then add the lime juice . Sprinkle over the coriander.
- Serve with sticky rice and some raw vegetables.
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