Pork larb

Not yet rated

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




Pork larb

Toasted rice powder (khao khua)

Homemade chilli powder


  • Pestle and mortar
  • Spice grinder


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
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!
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
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
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)
Stir well and serve, you’re looking for a spicy, sour and savoury combination of flavours

Kiln is the brainchild of Ben Chapman, and is the sister restaurant to Smoking Goat. Dishes at Kiln are punchy, pungent and strong, reflecting the gutsy flavours of rural Thai cooking.

Get in touch

Please sign in or register to send a comment to Great British Chefs.