Best 3 Pork Larb With Fresh Herbs Recipes
Pork larb is a spicy and flavorful Lao minced meat salad that is typically made with pork, herbs, and spices. It is a popular dish in Laos and Thailand, and is often served with sticky rice. This article provides two recipes for pork larb: a traditional Lao recipe and a Thai-inspired recipe.
The traditional Lao recipe uses a mortar and pestle to pound the pork and herbs together, while the Thai-inspired recipe uses a food processor. Both recipes use a variety of fresh herbs, including mint, cilantro, and basil, as well as shallots, garlic, chillies, and fish sauce. The Lao recipe also includes toasted rice powder, which gives the larb a slightly nutty flavor.
Once the pork and herbs have been pounded or processed, they are mixed together with the remaining ingredients and served immediately. Pork larb can be eaten as a main course or as an appetizer. It is a delicious and refreshing dish that is perfect for a summer meal.
In addition to the two pork larb recipes, this article also includes recipes for two dipping sauces that can be served with the larb. The first is a simple nam jim dressing made with fish sauce, lime juice, and chillies. The second is a more complex nam phrik pla dipping sauce made with roasted chillies, shallots, garlic, and shrimp paste. Both sauces are delicious and add an extra layer of flavor to the pork larb.
HERBY PORK LARB WITH CHILE
In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.
Provided by Colu Henry
Categories dinner, weekday, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
- In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird's eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
- Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
- Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
- Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 780 milligrams, Sugar 3 grams
PORK LARB WITH FRESH HERBS
Based on a recipe from the Spirit House Cook Book. Done with small lettuce leaves makes a great appetiser for a party. This is usually part of a Thai meal. From The lettuce down, these are the garnishes, not to be put and mixed with the mince.
Provided by Latchy
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat).
- Remove from heat and mix in the remaining ingredients, put in a nice bowl. Arrange the garnishes around the bowl on a nice platter. Diners just help themselves to the lettuce leaves and pork, plus garnishes.
Nutrition Facts : Calories 614.9, Fat 48, SaturatedFat 12.4, Cholesterol 90.2, Sodium 1405.4, Carbohydrate 18.5, Fiber 4.8, Sugar 4.3, Protein 31.2
THAI LARB RECIPE (LARB MOO ลาบหมู)
Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
Provided by Mark Wiens (eatingthaifood.com)
Categories Salad
Time 35m
Yield 1 - 2
Number Of Ingredients 10
Steps:
- First step is to make the toasted rice (khao kua ข้าวคั่ว).
- Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you're roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
- Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
- Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it's fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
- Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
- Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
- Give the pork and the seasoning a quick stir.
- Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
- Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
- Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
- Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.
Tips:
- For the best flavor, use a variety of fresh herbs in your larb. Some good options include cilantro, mint, basil, and Thai basil.
- If you can't find all of the herbs called for in the recipe, don't worry. Just use what you have on hand.
- Be sure to use a good quality fish sauce. This will add a lot of flavor to the larb.
- If you don't have roasted rice powder, you can make your own by toasting some sticky rice in a dry skillet until it is golden brown and then grinding it into a powder.
- Serve the larb with sticky rice or jasmine rice.
Conclusion:
Pork larb is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pork. With its bold flavors and refreshing herbs, it will be a hit with your family and friends.
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