Recipes, Pork Recipes

Pork larb recipe

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This pork larb recipe is a fragrant, spicy take on the classic Thai dish, combining minced pork with fresh herbs, toasted rice powder, and a tangy lime dressing. Perfectly balanced with salty, sour, and spicy flavours, it’s an exciting dish to try at home.

Pork-Laab-Isaan

Serves 2-4

Ingredients

Method

  1. Make the Ground Toasted Rice (Khao Khua):
    In a dry wok or pan, toast a few handfuls of rice very slowly over low heat until golden brown, being careful not to burn it. You’ll know it’s ready when it starts to smell like popcorn, and you can even eat the grains as they are. Grind the toasted rice in a mortar and pestle to a coarse powder. (Avoid making it too fine, as this can act as a thickening agent.) This toasted rice powder keeps well and makes an excellent topping for various dishes.
  2. Prepare the Dried Chilli Powder:
    Rinse your dried chillies, then pat them dry with a towel. Open a window (the spice will be strong) and toast the chillies in the same pan until they darken slightly. Grind them to a coarse powder and set aside.
  3. Make the Aromatic Paste:
    If using galangal, garlic, and shallots, chop them into small pieces (roughly 2 parts garlic, 2 parts shallots for each part galangal) and grind them into a very rough paste. This can be made in batches and frozen in cubes for easy use.
  4. Prepare the Remaining Ingredients:
    Slice a few shallots and, if desired, a few small fresh chillies for added heat.
  5. Cook the Pork:
    Warm up a bit of stock or water in a pan, then add the pork mince, stirring constantly to prevent clumping. Add more liquid if necessary to keep the mixture moist. Once the meat is cooked, remove from heat.
  6. Season and Adjust Flavour:
    Add the sliced shallots, then season with fish sauce, lime juice, and a bit of sugar. Start with small amounts, tasting as you go, aiming for a balanced salty, sour, and slightly sweet flavour. Adjust the lime juice depending on the juiciness of your limes.
  7. Add Spice and Herbs:
    Sprinkle in some chilli powder and, if desired, add a few Thai chillies for an extra kick, tasting as you go. Tear the coriander and mint leaves and stir them into the mixture.
  8. Serve:
    Transfer the mixture to a plate, garnish with the toasted rice powder, and serve with crispy vegetables, steamed sticky rice for dipping, and, if you like, a cold beer.

Shop the ingredients

Nick is to his core a deeply passionate chef, who excels at delivering unfussy, yet unforgettable food. Described by colleagues as an “enjoyable person to cook with”, Nick has remained humble and grounded whilst achieving feats most chefs can only dream of. With Nick at the helm, Kiln, a tiny Thai-inspired open grill in Soho, received a rare five star review from Fay Maschler, and was named Restaurant of the Year at the 2018 National Restaurant awards. Nick’s cookery doesn’t hog the limelight, but those who've enjoyed his food are amongst the enlightened. His menus are imaginative, his flavours punchy, and his choice of cuts ones that don’t typically make it to the table in mainstream UK restaurants. Nick is obsessive in his procurement of quality produce, and prides himself on having strong relationships with the UK’s best suppliers.