Pork Larb
Servings: 4
Calories:
Equipment
- Wok or skillet.
Ingredients
- 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
Sauce
- 3 tbsp fish sauce +/- adjust to your liking
- 2 tbsp granulated sugar
- 1 tbsp water
- 2-3 limes juice only +/- adjust to your liking
Instructions
Sauce
- 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.
Cook
- 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.