Thai Pork Larb

Ingredients

• 1 lb ground pork
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 whole Thai bird's eye chilies
• 3 whole shallots, thinly sliced
• 4 whole garlic cloves, minced
• 3 tbsp toasted rice powder
• 1 cup fresh mint leaves
• ¾ cup fresh cilantro, chopped
• 2 whole green onions, sliced
• 8 whole butter lettuce or cabbage leaves

Instructions

1. 1

   Toast 3 tbsp of uncooked jasmine rice in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and light golden. Grind in a spice grinder or mortar and pestle until powdery. Set aside.

2. 2

   Mince the Thai chilies finely (remove seeds for less heat, if preferred). Thinly slice the shallots and mince the garlic. Chop the cilantro and slice the green onions. Tear mint leaves by hand.

3. 3

   Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, for 5-7 minutes until cooked through and no longer pink. Drain excess fat if needed.

4. 4

   Add minced garlic and sliced shallots to the pork. Cook for 1-2 minutes until fragrant. Add the minced chilies and stir well.

5. 5

   Remove from heat and stir in the fish sauce, lime juice, and toasted rice powder. Mix until well combined. Let cool for 1 minute.

6. 6

   Fold in the fresh mint, cilantro, and green onions, reserving some for garnish.

7. 7

   Transfer larb to a serving plate. Arrange lettuce or cabbage leaves on the side. Garnish with reserved herbs. Serve at room temperature with lettuce cups for wrapping.

Tools you’ll need

• 12-inch skillet or wok
• spice grinder or mortar and pestle
• cutting board
• chef's knife
• wooden spoon
• measuring spoons

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