Delicious pork larb in Thai egg basket. Perfect finger food!
Thai pork larb is a dish I make all the time for my family. It is really good and can be used in so many different ways.
Tonight we enjoyed it two ways. First in egg baskets which are great to serving to a crowd. You simply pick them up and drop them into your mouth. These days we aren’t having any crowds over but I still wanted to serve the larb moo that way tonight.
The other way we had our pork larb was with sticky rice. Pork larb and sticky rice go so well together with a drop of Thai sriracha sauce. That’s a lot less fuss of course than making the egg baskets.
What exactly is pork larb?
Put simply, it is minced pork with just a few other ingredients. No long list of ingredients with this one. Its deliciousness is in its simplicity.
One ingredient you might not be familiar with is roasted and ground rice or khao khua in Thai. This is available at Thai shops and online but it’s really easy to make. Just roast some rice and grind it to a powder.
This offers amazing flavour to the dish. You only need a little.
Pork larb is great served with sticky rice and in egg baskets but it is also very popular served in lettuce wraps. I’ll be doing that tomorrow for lunch.
Although larb moo is very nice served hot, it is often served at room temperature.
Working ahead…
Just like many Thai curries, this one can be cooked a good couple of days ahead of time. Just heat it up and serve or serve it at room temperature.
Start by frying the minced pork.
Stir in the dried chilli flakes and shallots.
Add the soy sauce, fish sauce, palm sugar and roasted rice flour.
Stir in the chopped spring onions.
To finish, add the lime juice.
So good served with hot sticky rice.
Larb moo is delicious served with sticky rice.
Want to make your own roasted ground rice powder?
It’s really easy. Ground rice powder or khao khua can be stored in an airtight container for at least three months and is really good to have on hand. Here’s another recipe you can use khao khua in… Nam jim jaew sauce.
Thai sticky rice is best for khao khua. Place dry rice over medium heat.
I roasted my rice for about 10 minutes until nice and brown.
Grind the rice to a fine powder in a mortar or spice grinder.
What about those egg baskets?
Egg baskets are simple to make too. Just follow these easy instructions.
Beat about 3 eggs and then drizzle into a hot pan. Drizzle from you fingers in different directions until you have a basket pattern.
Carefully lift the egg basket from the pan.
Top the egg basket with larb. I also added some pickled chillies.
Absolutely delicious! Fold the egg around the meat and then place seam side down. Top with sriracha sauce if you like.
Love Thai food? Try some of these delicious recipes!
Thai Green Curry
Thai Red Curry
Beef Massaman Curry
Chicken Satay and peanut sauce
Steamed Sea Bass with Garlic and Lime Sauce
Tom Yum Gai
Tom Kha Gai
Hot and Sour Prawn Soup
Pad Thai
Pork Larb - Thai Larb Moo
Ingredients
- 2 tbsp rapeseed (canola) oil
- 500g ( 1 1/4 lbs.) lean pork mince
- 4 shallots - thinly sliced
- 1 tbsp dry chilli flakes
- 1 1/2 tbsp khao khua (Roasted rice flour)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp palm sugar or white caster sugar
- 4 spring onions - roughly chopped
- 1 - 2 tbsp lime juice
Instructions
- Heat the oil in a large pan or wok over medium high heat. When hot add the pork and fry for about 5 minutes until cooked through.
- Add the sliced shallots and dry chilli flakes and stir well to combine.
- Now add the soy sauce, fish sauce, sugar and roasted ground rice powder and stir again.
- Add the chopped spring onions.
- To finish, top with lime juice to taste. Pork larb can be served hot or at room temperature.
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Keiko
Sunday 12th of April 2020
Hi, from Tokyo!! Thank you for sharing this wonderful recipe on Facebook! In all the fifteen years that I've tried to make stir fries, this recipe was the first one that I succeeded in making. All of the other stir fries that I had made always turned out really watery, but this recipe turned out just perfect.
Dan Toombs
Monday 13th of April 2020
Hi Keiko That's great to hear, thanks for letting me know. One of my favourites too! Thanks Dan
Matt
Sunday 12th of April 2020
Hi Dan,
This looks like a great recipe to try! What size should the egg nests be and how many tablespoons of mince do you put in them? Can I use long grain rice and is the Huy Fong Sriracha sauce a good sriracha to use for this recipe?
Thanks
Matt
Dan Toombs
Monday 13th of April 2020
Hi Matt My pan was 20cm diameter but that was maybe a bit big so you could use a smaller one. I used 1-2 tablespoons mince. Long grain rice would be fine and I used Flying Goose Sriracha sauce but I think Huy Fong would work just as well. Thanks for getting in touch. Dan