Pork Larb, The National Dish of Laos
Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!
Servings: 4
Calories: 372kcal
Ingredients
- 1 tablespoon uncooked sticky rice (you can also substitute regular white rice if you don’t have sticky rice)
- 1 tablespoon vegetable oil
- 1 pound ground pork (450g)
- ¼ teaspoon sugar
- 1 tablespoon fish sauce
- 1 lime (juiced)
- 1 red chili (sliced)
- 3 shallots (peeled and thinly sliced)
- 3 scallions (chopped)
- ¼ cup cilantro
- ½ cup mint
Instructions
- In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.
- Place your wok back over high heat until smoking. Add the oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.
- Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
- Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.
Nutrition
Calories: 372kcal | Carbohydrates: 10g | Protein: 21g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 424mg | Potassium: 494mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 24.4mg | Calcium: 43mg | Iron: 1.8mg