Larb Moo (Thai Pork Salad)
Larb: the best kind of salad, with a mix of textures and flavors.
Servings: 2
Calories: 542kcal
Ingredients
- 1 tbsp uncooked rice preferably sticky or jasmin
- 1 tbsp neutral oil
- 1 lb ground pork
- 1 tbsp chili flakes
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 lime juiced, plus extra wedges to serve
- 1-2 shallots sliced
- 1/2 cup fresh cilantro chopped
- 3 green onions sliced
- 20 leaves fresh mint washed
- Thai sticky rice or lettuce, to serve
Instructions
- In a small pan, toast the rice over medium low heat, shaking the pan often, about 2-3 minutes.
- Once golden brown, let cool slightly and move to a mortar and pestle. Crush it into a fine powder. Transfer to a small bowl and set aside.
- In a skillet, heat the oil over medium high heat. When hot, add the pork, and brown, breaking into pieces.
- Remove from the heat, and stir in the toasted rice powder and chili flakes, then add the sugar, fish sauce, and lime juice. Stir in the shallots, green onions, cilantro, and mint.
- Mix well and adjust to taste. Serve with hot Thai sticky rice and enjoy immediately!
Nutrition
Calories: 542kcal | Carbohydrates: 13.5g | Protein: 44g | Fat: 36.1g | Saturated Fat: 10.8g | Cholesterol: 146mg | Sodium: 598mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 7.3g