Pork Larb
Pork Larb
Ingredients
For the Pork Larb
- 1 pound ground pork, lean
- 2 shallots, finely sliced
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup fresh cilantro, roughly chopped
- 3 green onions, thinly sliced
- 2 tablespoons toasted sticky rice powder, see notes for preparation
- 1/2 teaspoon red pepper flakes, or to taste
- 1 lime, cut into wedges, for serving
For the Dressing
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon granulated sugar
For Serving
- 1 head butter lettuce leaves, separated
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup sticky rice, cooked, optional
Instructions
- 1
In a small bowl, whisk together the fish sauce, fresh lime juice, and granulated sugar until the sugar is dissolved. Set aside.
⏱️ 2 min
- 2
Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat.
⏱️ 8 min
- 3
Remove the skillet from the heat. Add the sliced shallots, chopped mint, chopped cilantro, sliced green onions, toasted sticky rice powder, and red pepper flakes to the cooked pork. Pour the prepared dressing over the mixture.
⏱️ 5 min
- 4
Toss all ingredients together until well combined. Taste and adjust seasoning as needed, adding more fish sauce, lime juice, or red pepper flakes to your preference.
⏱️ 3 min
- 5
Serve the pork larb warm or at room temperature with butter lettuce leaves, cucumber slices, and cherry tomatoes for wrapping. Offer lime wedges on the side for an extra squeeze of freshness. Cooked sticky rice can also be served alongside.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Larb
For the Pork Larb
- 1 pound ground pork, lean
- 2 shallots, finely sliced
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup fresh cilantro, roughly chopped
- 3 green onions, thinly sliced
- 2 tablespoons toasted sticky rice powder, see notes for preparation
- 1/2 teaspoon red pepper flakes, or to taste
- 1 lime, cut into wedges, for serving
For the Dressing
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon granulated sugar
For Serving
- 1 head butter lettuce leaves, separated
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup sticky rice, cooked, optional
Instructions
- 1
In a small bowl, whisk together the fish sauce, fresh lime juice, and granulated sugar until the sugar is dissolved. Set aside.
⏱️ 2 min - 2
Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat.
⏱️ 8 min - 3
Remove the skillet from the heat. Add the sliced shallots, chopped mint, chopped cilantro, sliced green onions, toasted sticky rice powder, and red pepper flakes to the cooked pork. Pour the prepared dressing over the mixture.
⏱️ 5 min - 4
Toss all ingredients together until well combined. Taste and adjust seasoning as needed, adding more fish sauce, lime juice, or red pepper flakes to your preference.
⏱️ 3 min - 5
Serve the pork larb warm or at room temperature with butter lettuce leaves, cucumber slices, and cherry tomatoes for wrapping. Offer lime wedges on the side for an extra squeeze of freshness. Cooked sticky rice can also be served alongside.
⏱️ 2 min