Pork larb

60 minutes


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


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