Thai Pork Larb

A variant on a popular, traditional Thai dish, Thai Pork Larb combines simple ingredients with fresh herbs that add depth, aroma, and complexity. This easy-to-prepare dish can be served in crisp lettuce cups or paired with salad, raw cabbage, rice, toasted rice, or sticky rice.

   

Serves: 2
Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

• 1 tbsp. oil
• 1 diced shallot
• 1 scallion, diced
• 1/2 lb. ground pork
• 1 tbsp. brown sugar (or granulated sugar/substitute)
• 2 tsp fish sauce
• 1/4 cup fresh basil, CHOPPED, any variety
• 1/4 cup chopped, fresh cilantro
• 10g fresh mint leaves (amount is not exact, about 1/2 pack mint leaves)
• Lime juice

Instructions

Step 1

In a skillet warmed over medium heat with 1 tbsp. oil, add the diced shallots and scallion. Cook until fragrant and sizzling, then remove from the skillet and set aside.

Step 2

In a separate saucepan over high or medium-high heat, add the ground pork, breaking it up with a spatula. Cook until browned, optionally removing any excess fat or juices that arise. 

Step 3

Reduce the saucepan's heat to medium. Sprinkle brown sugar and 1 tsp fish sauce over the pork. Stir well to coat the meat evenly, allowing the pork bits to caramelize further.

Step 4

Add the cooked shallots and scallions, fresh mint, fresh cilantro, and fresh, chopped basil to the saucepan along with 1 tsp fish sauce. Toss to combine well.

Step 5

Remove the saucepan from heat and serve with a wedge of lime. Pair the pork with rice, sticky rice, or toasted rice; or enjoy alongside a fresh salad, crushed peanuts, cucumber, cabbage, or nestled in lettuce cups. If desired, drizzle over with some chili oil!