Pork Belly Larb (Thai Pork Belly Salad Recipe)
Easy pork belly larb tossed with fresh herbs and a spicy chili-lime dressing. An authentic Thai salad that’s delicious with sticky rice or served as a side.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g pork belly (sliced into thin bite-sized pieces)
- 2 tbsp water
- a pinch of salt
- 1/2 tbsp fish sauce
- 1/2 tbsp lime juice
- 1/2 tsp sugar
- 1/4 tsp chili flakes
- 1/2 tsp toasted rice powder
- 1 small shallot (thiny sliced)
- 2 stalks green onions (finely chopped)
- 3 tbsp mint (chopped)
- 4 tbsp coriander (cilantro) (chopped)
Instructions
- 1
Slice the pork belly. Cut the pork belly into thin, bite-sized strips, making sure to keep a nice balance of meat and fat.
- 2
Prepare the herbs. Thinly slice the shallots and chop the green onions, cilantro, and mint leaves.
- 3
Cook the pork. In a small pan, add water and a pinch of salt. Simmer the pork belly over medium heat until tender and fully cooked, then transfer to a mixing bowl.
- 4
Combine and serve. Add fish sauce, lime juice, chili flakes, toasted rice powder, and sugar to the pork. Toss well, then fold in the fresh herbs until everything is evenly coated. Serve right away.