Pork Larb

Spice up your night with this traditional Laotian dish



In a small frying pan set over medium heat, toast rice for 3 to 5 minutes, stirring frequently, until browned. Transfer to a small bowl and set aside to cool. Using a pestle and mortar, grind to a fine powder. Set aside.


Heat oil in a cast-iron frying pan over high heat, until it barely begins to smoke. Add pork and sear for 3 to 4 minutes, until the bottom is crisp. Using a spatula, break up the meat, add shallots and half of the Thai chiles, and sauté for 2 to 3 minutes. Turn heat down to low.


Stir in togarashi and the ground glutinous rice and cook for 30 seconds. Add yuzu juice, fish sauce, and sugar and stir until the sugar dissolves. Add mint, cilantro, and half the scallions.


Arrange lettuce leaves on one side of a serving plate and spoon pork larb mixture onto the other side. Arrange remaining chiles and scallions off to the side of the plate. Spoon pork larb onto a lettuce leaf, garnish to taste with chiles and scallions, fold up, and enjoy.


2 tablespoons glutinous (sticky) rice
1 tablespoon rice bran oil or grapeseed oil
1 pound ground pork
3 small shallots, finely chopped
3 red Thai chiles, sliced diagonally (divided)
1 tablespoons togarashi (Japanese chili powder)
6 tablespoons yuzu juice
3 tablespoons fish sauce
1/2 teaspoon grated palm sugar or dark brown sugar

1 small bunch mint, leaves only, sliced
1/2 cup coarsely chopped cilantro
1 scallion, sliced diagonally (divided)
Butter lettuce leaves, to serve


Ground Pork, Heritage

Ground Pork, Heritage



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