Pork larb
Item 1 of 1
Kiln's ferocious pork larb recipe includes a beautiful homemade chilli powder, plenty of aromatic hot mint (also known as Vietnamese coriander) and lime for a hot, sour and aromatic finish. Kiln use fourteen different spices in their pork larb spice blend, but at home it's fine to use a good quality chilli powder instead. Eat as part of a Thai feast with a few other dishes.
First published in 2017
Ingredients
Metric
Imperial
Pork larb
- 300g of pork mince
- 2 limes, or less depending on taste
- 4 Thai shallots
- 1 small red chilli, or 2 depending on your heat tolerance
- 5 tbsp of fish sauce
- 1 handful of hot mint
Toasted rice powder (khao khua)
- 200g of sticky rice, cooked
Homemade chilli powder
- 1 handful of dried chillies
SAVE RECIPE
Equipment
- Pestle and mortar
- Spice grinder
Method
1
To make the toasted rice powder, toast the sticky rice in a dry pan until it changes colour and loses any moisture, then grind into a powder using a mortar and pestle. This will make more than is needed for this recipe but can be used in other Thai dishes
2
To make the chilli powder, roast the dried chillies over an open flame or in a hot, dry pan. Make sure you open all the windows while you do this or you’ll find it hard to breathe!
3
Grind the roasted chillies to a fine powder – make more than you need, it’s very tasty and can be used in a number of dishes
4
To make the larb, dry-fry the meat in a very hot pan. You want some dried and burnt bits here to add flavour. Add a splash of oil if needed, then turn off the heat once the liquids have evaporated
5
Add 1 tbsp of the chilli powder, some sliced red chillies (as many as you can handle!), the sliced Thai shallots and hot mint. Stir in the rice powder, fish sauce and a few lime wedges (the wedges are stirred into the mix rather than served on the side)
6
Stir well and serve, you’re looking for a spicy, sour and savoury combination of flavours
First published in 2017
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