Thai Pork Larb Recipe

Thai Pork Larb

I first heard of pork larb while watching My Kitchen Rules (New Zealand). The judges, two well known chefs, kept talking about how delicious it was. So I thought if they say its delicious, it must be delicious. 

For some unknown reason, larb does not appear on restaurant menu’s. I never saw it until I visited a Thai restaurant in Germany. I had to order it, and then I had to make it at home. Because it was delicious, and easy to prepare.

Adopted from BBC

Ingredients

200g/7oz lean pork mince

1 red pepper, seeds removed, thinly sliced

1 small bunch coriander, chopped

1 small handful mint leaves, chopped

6 spring onions, finely sliced

1 small red onion, thinly sliced

2 red chillies, finely chopped

2 limes, juice only

1 clove garlic, minced

4 tablespoon Thai fish sauce (nam pla)

1-2 tablespoon Thai sweet chilli sauce

Pinch palm sugar or caster sugar

1 tablespoon vegetable oil

20grams finely chopped roasted peanuts (optional)

Lettuce leaves

Method

1.      Heat the vegetable oil in a large pan over a medium-high heat. Fry the mince with the red pepper and half of the red onion for about five minutes or until the pork is cooked through and browned in places. Drain off any excess liquid and set aside.

2.      In a large bowl, combine all of the remaining ingredients, apart from the peanuts, then add the hot pork and stir to combine. Taste the mixture and add more fish sauce or palm sugar, to taste.

3.      Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve.

Thai Pork Larb

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