Pork larb

4
60 minutes

Ingredients

Pork larb

  • 300g of pork mince
  • 2 limes, or less depending on taste
  • 4 Thai shallots
  • 1 small red chilli, or 2 depending on your heat tolerance
  • 5 tbsp of fish sauce
  • 1 handful of hot mint

Toasted rice powder (khao khua)

  • 200g of sticky rice, cooked

Homemade chilli powder

  • 1 handful of dried chillies

Method

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
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