Pork Larb

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Pork Larb….sounds so…appetizing doesn’t it?  I promise, this is one tasty (and easy!) recipe.  Pork larb is a Thai meat salad.  It’s not quite what you picture in a salad (there’s not a single shred of lettuce), but the idea is similiar.  There’s some specks of green and red in there, so you know…salad.

The best way to make this is to taste as you go.  I am a total recipe follower.  I’m a baker at heart, so when cooking I like to follow a recipe to a T, then make adjustments if I decide to make it again.  A cardinal fail, according to my chef/food critic/husband.  So when I tell you that with this recipe you have to taste as you go, just trust me.  I’ve gotten the measurements down to what I like, but I still even add half the amounts every time, and taste and add as I go.

We always eat this with steamed jasmine rice and my favorite snap pea and tofu side dish.

One sidenote on this, the toasted rice is not necessary but adds a nice flavor.  I make it in a big batch and save it, since you only need a little bit for every batch of larb.  Click here to see a tutorial on how to make toasted rice.

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Pork Larb
Print Recipe
A tangy thai "salad"
Servings Prep Time
3-4 servings 10
Cook Time
10
Servings Prep Time
3-4 servings 10
Cook Time
10
Pork Larb
Print Recipe
A tangy thai "salad"
Servings Prep Time
3-4 servings 10
Cook Time
10
Servings Prep Time
3-4 servings 10
Cook Time
10
Ingredients
Servings: servings
Instructions
  1. Heat canola oil over medium heat - add half the diced shallots and cook until translucent.
  2. Add pork and cook until done.
  3. Mix the rest of the ingredients with the pork, tasting as you go. Start with half the amount of fish sauce and add until you find a flavor you like - fish sauce has a lot of flavor so you want to be careful not to use too much.

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