Emulsifier Free Thai Pork Larb

Total time35 min

Prep time20 min

Cook time15 min

4.7

(28)

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Ingredients

4 servings

For the toasted rice powder

3 tbsp uncooked jasmine rice

For the larb

1 ½ lb ground pork
2 tbsp garlic-infused oil
3 tbsp fish sauce
3 tbsp fresh lime juice (about 2 limes)
1 tsp maple syrup
½ tsp red chili flakes, or more to taste
6 scallions, green tops only, thinly sliced
½ cup fresh mint leaves, roughly torn
½ cup fresh cilantro leaves
2 tbsp fresh thai basil leaves, roughly torn (optional)
1 stalk lemongrass, outer layers removed, tender inner core very finely minced

For serving

4 cups cooked jasmine rice, for serving
1 small head butter lettuce, leaves separated, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Toast the rice: place the uncooked jasmine rice in a small dry skillet over medium heat and cook, stirring frequently, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
2
Heat the garlic-infused oil in a large skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, about 7–9 minutes, reaching an internal temperature of 160°F (71°C). Remove from the heat.

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