Pork larb (laab)
What is this ultra photogenic dish? It is sweet-tangy-salty-spicy ground pork with khao koor (ground toasted sticky rice), basil, mint and chili traditionally served with sticky rice.
Servings 4 people
Ingredients
- 2 to 3 tablespoons uncooked sticky (glutinous) rice
- 250 grams ground pork (about half a pound) with at least 20% fat
- 1 to 2 tablespoons chili flakes depending on how hot you want your pork larb
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar
- 2 shallots peeled and thinly sliced
- ⅓ cup finely sliced scallions (optional)
- 5 sprigs mint stripped and stems discarded
- 5 sprigs Thai basil stripped and stems discarded
- 2 bird’s eye chilies finely sliced (optional)
Instructions
- In an oil-free pan, toast the rice over high heat until browned.
- Grind the toasted rice with a mortar and pestle or a mini food processor until sandy (not flour-y) in appearance.
- Spread the ground pork in an oil-free pan and cook until lightly browned underneath.
- Stir, breaking up any lumps, and cook until fat has been rendered and the meat is uniformly browned.
- Add the chili flakes and stir.
- Add the ground rice and stir.
- Stir together the fish sauce, lime juice and palm sugar, pour over the pork and mix well.
- Remove the pan from the heat and stir the pork to cool slightly.
- Add the sliced shallots (and scallions, if using) and toss well.
- Add the Thai basil and mint and toss until evenly distributed.
- Optionally, top with sliced bird's eye chilies before serving.
