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Posted on 12th Jul 2025

Thai Pork Larb

Super zingy, fresh, spicy and punchy - this Thai larb is intense in all the right ways!

Cuisine

Time

30 mins mins

Servings

2 people

Most popular
recipe

Ingredients

  • For the Toasted Rice Powder (Khao Khua):

    • 2 tablespoons glutinous rice
    • 2-3 lime leaves (optional)

  • For the Larb:

    • 250g pork mince (or substitute with chicken, turkey, or tofu)
    • 1-2 tablespoons cooking oil
    • 1 stalk lemongrass, finely chopped
    • 2 cloves garlic, minced
    • ½ small red onion or 1 shallot, finely diced
    • 2-3 bird’s eye chilies (adjust to taste), finely chopped
    • 1 handful coriander leaves, roughly chopped (optional)
    • 1 handful mint leaves, roughly chopped (optional)
    • 1-2 tablespoons fish sauce (adjust to taste)
    • 1-2 tablespoons lime juice (adjust to taste)
    • 1 teaspoon palm sugar (or caster sugar as a substitute)
    • 1 spring onion, finely sliced, for garnish

Method

Make the Toasted Rice Powder (Khao Khua):

Toast the glutinous rice in a dry pan over medium heat until golden brown and fragrant.

Optionally, add lime leaves for extra aroma.

Once cooled, grind the toasted rice into a fine powder using a mortar and pestle or a spice grinder. Set aside.

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