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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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Laotian, Thai
Servings 4 people
Print Recipe

Ingredients
  

  • 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
  • ⅓ 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)

Instructions
 

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

Notes

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