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Pork larb
- Prep time:
- 15 mins
- Cook time:
- 5 mins
- Serves:
- 2 as a main meal or 4 as a starter
For a low-fat dish bursting with flavour, try this recipe for Laos' classic pork dish from Tom Parker Bowles
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Tips and suggestions
- Cooks Tips...
- Larb should taste hot, sour and salty. Instead of pork, you can also use duck or chicken.
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Ingredients
- 2 dried Thai red chillies
- 200ml chicken stock
- 1 large Sugar
- 350g pork loin, minced by hand
- 6 tbsp fresh lime juice
- 3 tbsp Fish Sauce
- 7 Thai Shallots, thinly sliced
- 1 handful mint leaves, coarsely chopped
- 1 handful Thai Basil, coarsely chopped
- 2 large pinches roasted fine rice flour
Method
1. Put the dried chillies in a hot frying pan and toast until almost blackened on all sides. Pound to a coarse powder using a pestle and mortar.2. Combine the stock and sugar in a saucepan and bring to a simmer. Add the pork and simmer gently for 5 minutes, until pork is cooked through.
3. Remove from the heat and add lime juice, fish sauce, pounded chilli, shallots and herbs.
4. Sprinkle with the rice flour and serve.
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