Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Pork
Cuisine: Southeast Asian
Servings: 4
Calories: 372kcal
Author: Sarah
Ingredients
1tablespoonuncooked sticky rice(you can also substitute regular white rice if you don’t have sticky rice)
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.