Thai Pork Larb

500g pork mince
1 stalk lemongrass
3 garlic cloves
½ red onion
3 bird’s eye chillies
Handful coriander
Spring onions (to garnish)
Vegetable oil

The Toasted Rice Powder (Khao Khua)

3 tablespoons sticky rice
2 kaffir lime leaves

The Dressing

2 tablespoons fish sauce
Juice of 2 limes
1 tablespoon palm sugar

PREPARATION

1. Heat a dry frying pan over medium heat and toast sticky rice with kaffir lime leaves until golden brown and fragrant, stirring regularly to prevent burning.
2. Transfer the toasted rice mixture into a mortar or spice grinder and grind into a fine powder, then set aside for later.

COOKING

1. Heat a little oil in a frying pan or wok over medium-high heat and add the pork mince, breaking it apart as it cooks.
2. Stir fry the pork for several minutes until fully cooked through and lightly browned in places.
3. Finely slice lemongrass and add it to the pork, stirring well so the fragrance infuses into the meat.
4. Add finely chopped garlic and continue cooking briefly until aromatic and softened.
5. Pour in a splash of water to deglaze the pan and loosen any caramelised flavour stuck to the bottom.
6. Finely dice red onion and bird’s eye chillies, then add them to the pork mixture and stir through gently.
7. Allow the residual heat to slightly soften the onion while still keeping some crunch and freshness.
8. Add chopped coriander, then squeeze in lime juice while keeping the heat low so the citrus stays fresh and vibrant.
9. Stir in fish sauce and palm sugar, mixing thoroughly until the sugar dissolves and the dressing becomes balanced.
10. Taste and adjust with more lime juice or fish sauce if needed to achieve the classic salty, sour balance.
11. Add a generous spoonful of toasted rice powder and mix through to create the signature nutty texture.
12. Spoon into a serving bowl and garnish with spring onions, extra herbs and more toasted rice powder if desired.

School of Wok Tips

• Toast the rice carefully for a nutty, fragrant flavour.
• Add lime juice at low heat to keep it fresh and bright.
• Larb should taste balanced—salty, sour and lightly sweet.
• Finely chopping ingredients improves the texture of the dish.

FAQs

What is khao khua?
A toasted sticky rice powder used in many Thai and Lao dishes for nuttiness and texture.

Can I use chicken instead of pork?
Yes, chicken mince is a very common variation.

Is larb served hot or cold?
Usually warm or room temperature rather than piping hot.