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Pork Larb

Post date: 07 Jun 2020

Writing this up so that Buro can make it too. <3


  • 1 pound ground pork
  • 1/2 cup - 1 cup white jasmine/sticky rice (not for serving!! it’s part of the main dish)
  • 1-2 limes
  • fish sauce
  • few tablespoons grapeseed oil
  • 5-6 dried arbol chilis (optional)
  • 2-3 fresh thai chilis, sliced (optional)
  • 1 finely sliced shallot (optional)
  • 1/2 bunch green onions, chopped (optional)
  • 1/2 bunch cilantro, chopped (optional)
  • few sprigs mint, chopped (optional)
  • lettuce / chard leaves for serving (optional)


  • 1 wok / cast iron pan
  • 1 blade grinder


Ingredient Prep:

  • In dry pan, toast rice until all grains are evenly light brown. Stir frequently over medium heat.
  • Remove rice from pan, grind coarsely in blade grinder. If you have one, you can use a granite mortar & pestle instead. Set aside ground rice.
  • If using chili, toast in the dry pan. Grind finely in blade grinder. Set aside.

Larb Cooking Time:

  • If using shallot, heat up oil in the same pan, and add shallots. Cook until sweated through and lightly browned. Add salt at the beginning to speed time to sweat.
  • If using fresh thai chilis and dried arbol chilis, add now.
  • Add ground pork. Cook until cooked through, but still juicy.
  • Add fish sauce to taste. Turn heat off. Add chopped herbs and rice powder. You can add the rice powder a little at a time and taste as you go. The rice should soak up whatever residual meat juice / oil there is, and help provide a crunchy mouth feel.
  • Remove larb from the pan, as both wok/cast iron are acid reactive. Juice limes into larb. Taste and add more fish sauce if needed.
  • Eat as a lettuce wrap or on top of rice, as you wish.

  • Maggie