Red Meat Allergy Friendly Thai Pork Larb
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Learn more →Ingredients
4 servings
For the toasted rice powder
- 3 tbsp uncooked jasmine rice
For the larb
- 1 ½ lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 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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