Thai Pork Larb
Updated: Aug 16, 2019
I live to indulge. I love fatty, salty food and I like it with many glasses of wine. I wish I could live my best life 7 days a week but I think many of you agree, there needs to be some balance to save our poor waistlines! My compromise? 5 days a week I go to the gym, eat healthy and don't drink; and on the weekend it's YOLO time. This larb recipe is one of my mid week go-to's because it is so delicious, low carb and has no added fats or oils. Your waistline can thank me later.
Ok so I stretched the truth when I said this recipe was low carb, well it is, but I guess it depends on your definition of low carb. We have 2 tablespoons of toasted rice between 3 adult serves but it really makes the dish so please include it!
“Part salad, part stir fry, Larb is the quintessential Thai dish that combines the classic Thai flavours: salty, sweet, sour, spicy. Play with the quantities to make the balance suit you.”
Pork Larb an original recipe by Kimberley Kells
Preparation time: 15 minutes
Cooking time: 5 minutes
Serves: 3 adults or 2 adults and 2 children with rice
2 Tablespoons Uncooked Sticky Rice (from the Thai grocery)
500g Mince Pork
2 Eshallots, sliced
2 Spring onions, sliced
1 Teaspoon Roasted Chilli Powder or to taste (from the Thai grocery)
1 Bunch Coriander, roughly chopped
1 Bunch Mint, leaves picked
2 Teaspoons Fish Sauce
2 Teaspoons White Sugar
1 Lime or 2 if not very juicy
Step 1- Heat the uncooked rice in a dry frying pan over medium heat until toasted to a medium golden colour. Using a motar and pestle, grind until fine and set aside
Step 2- Over medium heat, and without adding any oil, fry the mince pork, breaking up lumps until the colour changes to brown.
Step 3- Remove the pan from the heat and add the rest of the ingedients, mixing to ensure everything is coated in the pork fat remaining in the pan. Taste for balance and adjust using fish sauce for salty, sugar for sweet, lime for sour and chilli for spice.
Step 4- Serve immediately with rice before the herbs wilt.