Pork Larb, The National Dish of Laos
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 time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon uncooked sticky rice
- 1 tablespoon vegetable oil
- 1 pound ground pork ((450g))
- ¼ teaspoon sugar
- 1 tablespoon fish sauce
- 1 lime ((juiced))
- 1 red chili ((sliced))
- 3 shallots ((peeled and thinly sliced))
- 3 scallions ((chopped))
- ¼ cup cilantro
- ½ cup mint
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.