A larb describes a dish from a region of Thailand. This simple pork larb is quick to cook and tastes fantastic. Grinding up some roasted rice grains also gives great texture to the dish.
Prep: 5 mins
Cook: 20 mins
- 1 tbsp of jasmine rice
- 20ml / 1 tbsp of vegetable oil
- 600g / 1lb 3 oz of pork mince
- 1 eschalot (french shallot), finely sliced
- 1 lemongrass stalk, finely diced
- ½ tsp of white pepper ground
- 60ml / 3 tbsp of fish sauce
- 1 tsp of caster sugar
- 8 sprigs of fresh mint
- 8 sprigs of fresh coriander (cilantro)
- 1 red finger chilli (finger sized), finely sliced
- jasmine rice, steamed
- asian greens, steamed
- 1 lime, quartered
- In a small frying pan, dry roast the small amount (1 tablespoon) of rice, tossing continuously until the rice becomes opaque. Transfer into a mortar and pestle and crush until fine.
- In a wok, heat the oil and brown the pork. Add the eschalot and lemongrass, and fry until fragrant, tossing continuously.
- Add the white pepper, fish sauce and caster sugar and combine.
- Remove from the heat and add the mint, coriander, chilli and roasted rice.
- Serve with steamed rice, steamed greens and lime wedges.
The roasted rice adds a nice texture to the meal. It will keep indefinitely in an airtight container.