Ingredients for Pork Larb With Fresh Herbs
- Canola Oil
- Pork Mince
- Red Onion
- Spring Onions
- Lemongrass
- Kaffir Lime Leaf
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- Chili Flakes
- Mint Leaf
- Coriander Leaves
- Fresh Chili Pepper
- Rice Powder
- Lettuce
- 1/4 cup roasted peanuts, roughly chopped
- Shallot
- Red Chile
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How to Make Pork Larb With Fresh Herbs
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add 1 pound of ground pork and stir-fry until cooked through, about 6-7 minutes, breaking it up with a spoon.
- In a medium bowl, whisk together 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar, 1 teaspoon of ground toasted rice, 1/2 teaspoon of red pepper flakes (or more, to taste), and 1/4 cup chopped cilantro.
- Add the cooked pork to the bowl with the sauce and gently mix to combine.
- Taste and adjust seasonings as needed. Add more lime juice for tartness or fish sauce for saltiness.
- Arrange small lettuce leaves (about 12-15 cups) on a platter. Place the pork larb in a separate bowl in the center.
- Arrange the garnishes (mint leaves, Thai basil, roasted peanuts, sliced red onion, and fresh chilies) artfully around the bowl on the platter.
- Guests can then serve themselves by spooning the pork larb into the lettuce cups and adding their desired garnishes.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
17g
Fat
61g
Carbs
6g
