Larb. Doesn’t sound like the most appetizing thing you could eat, does it?
Well, names can be deceiving. Because this Pork Larb is the best thing I’ve cooked all month.
What Is Larb?
I’m relatively new to the world of Larb, and if you’re also a newcomer, allow me to explain what it is. Larb is basically a salad—made out of meat. (So, like, the best KIND of salad, right?).
It’s a meat salad from Laos that has made its way into Thailand and other areas of Southeast Asia, as well as here in the West. Like other dishes in Southeast Asian cooking, the dish combines savory flavors with fresh ones.
It features fresh herbs like cilantro, scallions, and mint, and fresh lime juice. The addition of toasted ground rice also adds texture and nuttiness to the final dish.
Customize To Your Own Tastes
Like any salad, you can make larb your own. Not enough cilantro or mint in this recipe for you? Add more! Not a huge fan of cilantro? Substitute in Thai basil or maybe even more mint.
Want more of a kick? Add more chilies. Don’t eat pork or chicken? Try any other ground meat! There are also larb dishes that are made with fish or even mushrooms.
This dish is incredibly quick and easy to make. The most time-consuming step is simply dry toasting the rice grains, which takes about 10 minutes. If you make that ahead, you can be in larb-y heaven in 10 minutes or less.
Serving Larb
There are also several different ways to serve up a plate of pork larb. You can serve it with some lettuce leaves for crunchy lettuce wraps, or you can serve it with Thai sticky rice, or even just some steamed jasmine rice if you don’t want to get too fancy.
I served mine with some homemade coconut rice and toasted coconut, which may not be completely traditional, but was pretty darn delicious.
Without further ado, let’s larb.
Pork Larb: Recipe Instructions
In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes.
Grind to a coarse powder in a mortar & pestle. Set aside.
Place your wok back over high heat until smoking. Add the oil and the ground pork. Stir-fry until the pork is browned…
And add in the toasted rice powder, sugar, fish sauce, and lime juice.
Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
Serve your pork larb with coconut rice or plain white rice! Also check out our Chicken Larb recipe, if you’d like a chicken version or would like to see how to make chicken or pork larb lettuce wraps!
As I mentioned above, I served my delicious plate of Pork Larb with a bowl of homemade coconut rice––I’ll be posting the recipe for it in a couple days, so stay tuned!
Pork Larb, The National Dish of Laos
Ingredients
- 1 tablespoon uncooked sticky rice (you can also substitute regular white rice if you don’t have sticky rice)
- 1 tablespoon vegetable oil
- 1 pound ground pork (450g)
- ¼ teaspoon sugar
- 1 tablespoon fish sauce
- 1 lime (juiced)
- 1 red chili (sliced)
- 3 shallots (peeled and thinly sliced)
- 3 scallions (chopped)
- ¼ cup cilantro
- ½ cup mint
Instructions
- In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.
- Place your wok back over high heat until smoking. Add the oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.
- Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
- Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.
nutrition facts
I used a variation on your recipe and it was great. My son, who was raised in Thailand, loved the Larb. I substituted red chili powder for the red chili and used an extra Lime. Served it with Thai Jasmine rice and it was fantastic. Thank you for the excellent recipe.
You’re welcome, Kenneth! So glad you and the family enjoyed.
Absolutely DELICIOUS!!!! I made this last night for the family. This was AMAZING! It’s so good, it’ll be going in to the rotation!! It should be a rich decadent dish, but somehow it felt light and satisfying!! Thank you for sharing this!
You’re very welcome! Thanks for the kind words and review!
Just made your Pork Larb, but with a Keto modification.
No Sugar – we use Swerve
No Rice – we are no carbs
Shallots kill me, we used Yellow Onion
Romain Wraps
Was afraid the wife would not like it.. she ate the rest with a spoon. boom
Gave you props on facebook
Yayy!! So glad you and the wife enjoyed!
Success! This is the first recipe from your site I’ve tried, because a friend saw “Larb” and had loved it on a trip to New Zealand over a decade ago. Manged to get almost all the ingredients, enough that it reawakened her memories of that great meal, and we both loved this super tasty dish. Thank you!
Wonder what’s next….
You’re welcome, Marcelle! Love that this recipe could bring back fun memories. :)
Hi, first time commenting! Made over 15 recipes from this blog, all amazing. Thank you for this website, I’m chinese but never cooked it because I needed concrete instructions. This recipe is another hit Beautifully balanced flavors! The sour from the lime is so refreshing. Thank you.
You’re welcome, Monica! So glad you’re thoroughly enjoying the recipes. :)
Tried this recipe today and it was delicious! very easy recipe to follow! xx
Hi Gindy, glad you liked it. I totally agree that Sarah’s recipe is easy and delicious!
Looking forward to trying the recipe! However, a question – “National dish of Laos”,”South-East Asian meat salad” but the “Cuisine=Chinese”? I’m confused.
Hi Christina, thank you for catching that! Fixing it now. :)
We just returned from Bangkok, and the pork larb we had was crispy, thin pieces/strips. Have you an idea how this was made. It was extremely good and I’d like to recapture this at home. It was served on a small plate with fresh and dry chilies to garnish.
Hi Jeanette, you could try thinly julienning pork shoulder rather than using ground pork, and frying it in oil until crispy!
This was AMAZING! Thanks for sharing.
You’re welcome, Sara!
As a Laotian American, it’s funny I prefer the chicken version. Lol. But, this pork laap will also pair very well with Nam Khao since they both use lettuce to used as wraps.
I find that I don’t necessarily care whether it’s chicken or pork, I just love larb! Thanks for sharing, Stacy. :)