Pork Larb with Fresh Herbs
Savor the vibrant flavors of Thai cuisine with this Pork Larb with Fresh Herbs recipe, a perfect fusion of tangy, spicy, and aromatic elements. This quick and easy dish features savory ground pork cooked to perfection and tossed with an irresistible blend of lime juice, fish sauce, roasted rice powder, and a touch of sugar for a perfectly balanced flavor profile. Fresh mint, cilantro, and green onions elevate the dish with a refreshing herbal burst, while thinly sliced shallots and optional Thai chili add layers of texture and heat. Serve this traditional Thai salad in crisp lettuce leaves for a low-carb option or over steamed rice for a satisfying meal. With just 25 minutes from start to finish, this pork larb is a fragrant, zesty dish that’s sure to impress! Perfect for weeknight dinners or casual entertaining, it's a must-try recipe brimming with authentic South East Asian flair.
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Ingredients
- 500 g Ground pork
- 2 medium Shallot
- 1 piece Thai chili (optional, adjust to taste)
- 2 tbsp Fish sauce
- 2 tbsp Lime juice
- 1 tsp Granulated sugar
- 1 tbsp Roasted rice powder (khao khua)
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 2 pieces Green onions
- 6 pieces Lettuce leaves (for serving)
- 1 tbsp Vegetable oil
- 0.5 tsp Salt
- 2 tbsp Water
Directions
Step 1
Finely slice the shallots and green onions. Roughly chop the cilantro and mint leaves. Thinly slice the Thai chili, if using.
Step 2
Heat a large skillet or wok over medium heat and add the vegetable oil.
Step 3
Add the ground pork and salt to the skillet, breaking it up with a spatula or spoon. Cook for 5-6 minutes, or until the pork is browned and cooked through.
Step 4
Add 2 tablespoons of water to the skillet to keep the pork moist and help release any browned bits from the pan. Stir well.
Step 5
Turn off the heat and mix in the sliced shallots, stirring to slightly soften them in the skillet's residual heat.
Step 6
Transfer the cooked pork mixture to a large bowl. Add the fish sauce, lime juice, sugar, and roasted rice powder. Mix well until evenly coated.
Step 7
Add the chopped herbs (mint, cilantro, and green onions) and sliced chili to the pork mixture. Toss gently to combine.
Step 8
Taste and adjust seasoning, adding more lime juice, fish sauce, or sugar to balance flavors as desired.
Step 9
Serve the pork larb in lettuce leaves as wraps or over steamed rice. Garnish with extra herbs or a lime wedge for a fresh finishing touch.
Nutrition Facts
| Serving size | (1102.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1835.4 |
| Total Fat 120.1g | 0% |
| Saturated Fat 40.4g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 450mg | 0% |
| Sodium 4069.5mg | 0% |
| Total Carbohydrate 54.1g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 20.6g | |
| Protein 141.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 703.6mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 1811.2mg | 0% |
Source of Calories