Best 2 Pork Larb Recipes

Pork larb is a spicy, savory, and tangy Lao dish made with minced pork, herbs, and spices. It is a popular street food and can also be found in restaurants. Pork larb is a delicious and easy-to-make dish that can be enjoyed by people of all ages. This flavorful dish is commonly served with sticky rice, but it can also be served with other rice dishes, noodles, or vegetables.

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HERBY PORK LARB WITH CHILE

Herby Pork Larb With Chile image

In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.

Provided by Colu Henry

Categories dinner, weekday, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons jasmine rice
1 large shallot, thinly sliced into rounds (about 1 scant cup)
2 tablespoons fish sauce
1/4 cup lime juice from about 2 to 3 limes, plus more for serving (optional)
1/2 teaspoon sugar
1 bird's eye chile, thinly sliced
1/2 teaspoon red-pepper flakes, plus more to taste
3 scallions, thinly sliced
1/2 cup torn mint leaves
1/2 cup roughly chopped cilantro, leaves and tender stems
1 pound ground pork
Kosher salt
Flaky salt (optional)

Steps:

In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird's eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 780 milligrams, Sugar 3 grams

PORK LARB WITH FRESH HERBS

PORK LARB WITH FRESH HERBS image

Categories Beef Sauté Dinner

Yield 4 people

Number Of Ingredients 19

Ingredients

2 tablespoons canola oil
500 g pork mince (ground mince)
1 small red onion, finely chopped
3 spring onions, finely chopped (green onions)
1 tablespoon lemongrass, white tender part only finely sliced
1 tablespoon finely sliced kaffir lime leaf
4 tablespoons lime juice
3 tablespoons fish sauce
1 teaspoon chili flakes
1/2 cup mint leaf
1/2 cup coriander leaves
1 -2 fresh chili pepper, seeds removed, finely chopped
2 tablespoons roasted rice powder
Garnish
1 head lettuce (butter or mignonette)
1/2 cup ground roasted peanuts
1/2 cup crispy-fried shallot (can buy them at the supermarket)
1 tablespoon chopped red chile
Read more: http://www.food.com/recipe/pork-larb-with-fresh-herbs-124560#ixzz1CK4QCwZ2

Steps:

# Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat). # 2 Remove from heat and mix in the remaining ingredients, put in a nice bowl. Arrange the garnishes around the bowl on a nice platter. Diners just help themselves to the lettuce leaves and pork, plus garnishes. Read more: http://www.food.com/recipe/pork-larb-with-fresh-herbs-124560#ixzz1CK4UMuwG

Tips:

Choose the right cut of pork: Pork shoulder or pork butt are the best cuts for larb because they are flavorful and have a good amount of fat.
Grind the pork yourself: This will give you the freshest and most flavorful larb.
Use a mortar and pestle to pound the ingredients together: This will help to release the flavors and create a smooth and creamy texture.
Add plenty of fresh herbs and vegetables: This will give your larb a bright and refreshing flavor.
Don't be afraid to experiment with different ingredients: There are many variations of larb, so feel free to add your own favorite ingredients.

Conclusion:

Pork larb is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is a great way to use up leftover pork, and it can also be made with other types of meat, such as chicken or beef. Serve pork larb with sticky rice and a side of vegetables for a complete meal.

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