Pork Larb with Fresh Herbs
Savor the vibrant flavors of Thai cuisine with this Pork Larb with Fresh Herbs recipe, a perfect fusion of tangy, spicy, and aromatic elements. This quick and easy dish features savory ground pork cooked to perfection and tossed with an irresistible blend of lime juice, fish sauce, roasted rice powder, and a touch of sugar for a perfectly balanced flavor profile. Fresh mint, cilantro, and green onions elevate the dish with a refreshing herbal burst, while thinly sliced shallots and optional Thai chili add layers of texture and heat. Serve this traditional Thai salad in crisp lettuce leaves for a low-carb option or over steamed rice for a satisfying meal. With just 25 minutes from start to finish, this pork larb is a fragrant, zesty dish that’s sure to impress! Perfect for weeknight dinners or casual entertaining, it's a must-try recipe brimming with authentic South East Asian flair.
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Recipe Information
Ingredients
- 500 g Ground pork
- 2 medium Shallot
- 1 piece Thai chili (optional, adjust to taste)
- 2 tbsp Fish sauce
- 2 tbsp Lime juice
- 1 tsp Granulated sugar
- 1 tbsp Roasted rice powder (khao khua)
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 2 pieces Green onions
- 6 pieces Lettuce leaves (for serving)
- 1 tbsp Vegetable oil
- 0.5 tsp Salt
- 2 tbsp Water
Instructions
Finely slice the shallots and green onions. Roughly chop the cilantro and mint leaves. Thinly slice the Thai chili, if using.
Heat a large skillet or wok over medium heat and add the vegetable oil.
Add the ground pork and salt to the skillet, breaking it up with a spatula or spoon. Cook for 5-6 minutes, or until the pork is browned and cooked through.
Add 2 tablespoons of water to the skillet to keep the pork moist and help release any browned bits from the pan. Stir well.
Turn off the heat and mix in the sliced shallots, stirring to slightly soften them in the skillet's residual heat.
Transfer the cooked pork mixture to a large bowl. Add the fish sauce, lime juice, sugar, and roasted rice powder. Mix well until evenly coated.
Add the chopped herbs (mint, cilantro, and green onions) and sliced chili to the pork mixture. Toss gently to combine.
Taste and adjust seasoning, adding more lime juice, fish sauce, or sugar to balance flavors as desired.
Serve the pork larb in lettuce leaves as wraps or over steamed rice. Garnish with extra herbs or a lime wedge for a fresh finishing touch.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4070 mg | 177% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 20.6 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1811 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
