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.
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.
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.
What about those egg baskets?
Egg baskets are simple to make too. Just follow these easy instructions.
Love Thai food? Try some of these delicious recipes!
- 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
- 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.