Pork larb

Pork larb

PT1H

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1
To make the toasted rice powder, toast the sticky rice in a dry pan until it changes colour and loses any moisture, then grind into a powder using a mortar and pestle. This will make more than is needed for this recipe but can be used in other Thai dishes
2
To make the chilli powder, roast the dried chillies over an open flame or in a hot, dry pan. Make sure you open all the windows while you do this or you’ll find it hard to breathe!
3
Grind the roasted chillies to a fine powder – make more than you need, it’s very tasty and can be used in a number of dishes
4
To make the larb, dry-fry the meat in a very hot pan. You want some dried and burnt bits here to add flavour. Add a splash of oil if needed, then turn off the heat once the liquids have evaporated
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5
Add 1 tbsp of the chilli powder, some sliced red chillies (as many as you can handle!), the sliced Thai shallots and hot mint. Stir in the rice powder, fish sauce and a few lime wedges (the wedges are stirred into the mix rather than served on the side)
6
Stir well and serve, you’re looking for a spicy, sour and savoury combination of flavours
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