Crispy Pork Larb Bowl
Ground pork fried until crackling-crispy, tossed with a punchy lime-fish sauce dressing and toasted rice powder. Served on lettuce leaves with a squeeze of fresh lime and a scatter of herbs.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 32g
Ingredients
- 1 lb ground pork
- 3 tbsp fish sauce
- 2 whole (juiced) lime
- 1 whole bird's eye chili, sliced thin
- 1 whole shallot, sliced thin
- 3 tbsp rice powder (or ground toasted rice)
- 8 leaves butter lettuce or romaine leaves
- ½ cup, mixed fresh mint and cilantro, chopped
Instructions
- 1
Heat oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add ground pork and cook, breaking it up with a spoon, until no pink remains and edges are golden-brown, 6–8 minutes.
- 3
Pour fish sauce and lime juice into the skillet, then add sliced chili and shallot.
- 4
Toss for 1 minute until fragrant, then scatter rice powder over and stir until evenly coated.
- 5
Remove from heat. Arrange lettuce leaves on a plate, spoon larb into each leaf, and top with mint and cilantro.
- 6
Serve with lime wedges on the side.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- knife
- serving plate
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