Thai Pork Larb is a traditional dish that is often found in Northern Thailand. The dish is known for its bold flavors and use of fresh herbs and spices. The combination of tangy lime juice, salty fish sauce, and spicy chilies make for a mouthwatering flavor profile that is both savory and refreshing. Larb can be made with a variety of proteins such as chicken, beef, or even tofu, but the pork version is particularly popular. It is often served with sticky rice or as a side dish to a larger meal. If you’re a fan of Thai cuisine, you won’t want to miss out on this flavorful and easy-to-make dish.
Recipe
Ingredients:
- 500 grams ground pork
- 2 tablespoons vegetable oil
- 75 grams chopped shallots
- 3 cloves garlic, minced
- 1 tablespoon chopped lemongrass
- 1 tablespoon chopped ginger
- 1 tablespoon chopped Thai chilies
- 30 ml fish sauce
- 30 ml lime juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 30 grams chopped fresh cilantro
- 30 grams chopped fresh mint
- 30 grams chopped green onions
Instructions:
- In a large skillet over medium-high heat, heat the vegetable oil. Add the shallots, garlic, lemongrass, ginger, and Thai chilies, and cook for 2-3 minutes, stirring occasionally, until the shallots are soft.
- Add the ground pork to the skillet and cook for 8-10 minutes, stirring occasionally, until the pork is browned and cooked through.
- In a small bowl, whisk together the fish sauce, lime juice, sugar, salt, and black pepper.
- Add the fish sauce mixture to the skillet with the pork and stir to combine.
- Remove the skillet from the heat and stir in the cilantro, mint, and green onions.
- Serve the pork larb warm or at room temperature, garnished with additional cilantro and lime wedges, if desired.
If you make this, share your pics on Instagram and tag @thejoblessfoodie
Pingback: Sai Ua -