Pork Larb
Serves 4
This Laotian favorite is bright, fresh and bold, and makes a quick and delicious dinner for summer weeknights.
Ingredients #
- 1 tbsp uncooked Japanese rice
- 1 tbsp vegetable oil
- 1 lb ground pork or dark chicken meat
- 1/4 tsp sugar
- 1 tbsp fish sauce
- Juice of 1 large or 2 small limes
- 1 red chili or Serrano, sliced
- 3 shallots, peeled and thinly sliced
- 4 scallions, minced
- Sambal olek, to taste
- 1/4 c cilantro leaves
- 1/2 c mint leaves
Instructions #
In a small dry pan over low heat, toast the rice grains, stirring continuously, until they are golden and fragrant (about 10 minutes). Let them cool a bit and grind them to a coarse powder in a mortar and pestle. Set aside.
Mix the sugar, fish sauce, lime juice, and Sambal Olek (to taste) in a small bowl.
Place a cast iron skillet or wok over high heat. When hot, add the oil. When the oil is starting to smoke, add the pork and stir-fry until it is brown. Add in the toasted rice powder and the fish sauce-lime juice mixture. Stir fry for 1 minute.
Add the chili, shallots, scallions, cilantro and mint. Stir-fry for another minute or two (the shallots just just slightly soften), and then taste for seasoning (add more chili, sugar, fish sauce or lime juice as desired).