Thai Pork Larb

• For the Toasted Rice Powder (Khao Khua):

  • 2 tablespoons glutinous rice
  • 2-3 lime leaves (optional)

• For the Larb:

  • 250g pork mince (or substitute with chicken, turkey, or tofu)
  • 1-2 tablespoons cooking oil
  • 1 stalk lemongrass, finely chopped
  • 2 cloves garlic, minced
  • ½ small red onion or 1 shallot, finely diced
  • 2-3 bird’s eye chilies (adjust to taste), finely chopped
  • 1 handful coriander leaves, roughly chopped (optional)
  • 1 handful mint leaves, roughly chopped (optional)
  • 1-2 tablespoons fish sauce (adjust to taste)
  • 1-2 tablespoons lime juice (adjust to taste)
  • 1 teaspoon palm sugar (or caster sugar as a substitute)
  • 1 spring onion, finely sliced, for garnish

Make the Toasted Rice Powder (Khao Khua):

Toast the glutinous rice in a dry pan over medium heat until golden brown and fragrant.

Optionally, add lime leaves for extra aroma.

Once cooled, grind the toasted rice into a fine powder using a mortar and pestle or a spice grinder. Set aside.

Cook the Pork:

Heat a frying pan or wok over medium heat and add the oil.

Add the pork mince and cook, breaking it up into small pieces until fully browned.

Stir in the finely chopped lemongrass and garlic. Cook for 1-2 minutes until fragrant.

Build the Flavours:

Add the diced red onion or shallot to the pan. Let the residual heat gently soften them.

Stir in the chopped chilies, coriander, and mint leaves (if using).

Balance the Seasoning:

Add fish sauce, lime juice, and palm sugar. Mix well and adjust to taste—aim for a balance of salty, sour, and sweet flavors.

Finish the Dish:

Turn off the heat and stir in the toasted rice powder, reserving a little for garnish. Mix until well combined.

Serve:

Transfer the larb to a serving plate. Sprinkle with the reserved toasted rice powder and garnish with spring onions and additional herbs if desired.

Serve warm with lettuce leaves, cucumber slices, or sticky rice on the side.