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5 from 1 vote

Pork Larb

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Main Course, Snack
Cuisine: Asian
Keyword: Authentic prok larb recipe, best pork larb recipe, easy gorund pork larb recipe, pork larb
Servings: 4


  • Wok or skillet.


  • 1 lb ground pork
  • 1 tbsp uncooked sticky rice or jasmine rice
  • 2 tbsp vegetable or canola oil 
  • 1 cup mint leaves only
  • 1 cup cilantro chop leaves and top stems
  • 1 tsp granulated sugar
  • 3 garlic cloves minced
  • 3 shallots minced
  • 3 Thai peppers optional, chopped
  • 1 tbsp red chili flakes; gochugaru optional
  • Boston lettuce leaves or iceburg
  • salt & pepper to taste


  • 3 tbsp fish sauce +/- adjust to your liking
  • 2 tbsp granulated sugar
  • 1 tbsp water
  • 2-3 limes juice only +/- adjust to your liking



  • Combine all the sauce ingredients together and set aside.

Toast Rice

  • Heat up a wok/skillet to low-medium, add uncooked sticky rice, cook for 5-8 minutes or until golden (toasted) and fragrant. Stir frequently to prevent burning.
  • Transfer the toasted rice to a mortar and grind to a powder using the pedestal. Set aside.


  • Heat the wok/skillet to medium-high and add oil.
  • Add ground pork and break up into finely bites. Cook for ~3 minutes or until no longer pink.
  • Add garlic and sugar; stir. Also add salt and pepper to taste. Cook for 1-2 minutes or until the garlic becomes fragrant.
  • Add toasted rice and stir. If using Gochugaru (Red Chili Flakes) add to the skillet/pan and mix. This creates a lovely color that enhaces presentation.
  • Turn off the cooktop/stove.
  • Combine mint leaves, chopped cilantros, shallot and sauce mixture.
  • Toss and stir until all contents are eveningly coated with the sauce.

Serve with boston lettuce, cooked sticky rice or jasmine rice.