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Pork Larb (Laab)

Recipe by Connie Veneracion
Cooling the meat down before adding the herbs is ideal so that the greens retain their color and bright flavors rather than wither in the heat.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Laotian, Thai
Servings 4 people
Pork Larb in white bowl


  • 2 to 3 tablespoons uncooked sticky rice
  • 250 grams ground pork with at least 20% fat
  • 1 to 2 tablespoons chili flakes depending on how hot you want your pork larb
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon palm sugar
  • 2 shallots peeled and thinly sliced
  • cup finely sliced scallions (optional)
  • 5 sprigs mint stripped and stems discarded
  • 5 sprigs Thai basil stripped and stems discarded
  • 2 bird's eye chilies finely sliced (optional)


  • In an oil-free pan, toast the rice over high heat until browned.
    Toasting sticky rice in pan
  • Grind the toasted rice with a mortar and pestle or a mini food processor until sandy (not flour-y) in appearance.
    Ground toasted sticky rice
  • Spread the ground pork in an oil-free pan and cook until lightly browned underneath.
    Browning ground pork in wok
  • Stir, breaking up any lumps, and cook until fat has been rendered and the meat is uniformly browned.
  • Add the chili flakes and stir.
    Adding chili flakes and ground toasted rice to pork in pan
  • Add the ground rice and stir.
  • Stir together the fish sauce, lime juice and palm sugar, pour over the pork and mix well.
    Pouring in seasoning over pork in pan
  • Remove the pan from the heat and stir the pork to cool slightly.
  • Add the sliced shallots (and scallions, if using) and toss well.
    Adding sliced shallots and scallions to pork in wok
  • Add the Thai basil and mint and toss until evenly distributed.
    Adding basil and mint to ground pork in wok
  • Optionally, top with sliced bird's eye chilies before serving.


Updated from a recipe originally published in July 10, 2014. 
Keyword Pork, Spicy