Best Thai Pork Larb Recipes

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THAI PORK LARB WRAP



Thai Pork Larb Wrap image

Provided by Food Network

Time 35m

Yield 1 wrap

Number Of Ingredients 12

1/2 pound ground pork
3 1/2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon Thai sticky rice powder
1/2 teaspoon sugar
Small pinch powdered chili pepper
1 tablespoon red and white onion (thinly sliced and mixed together)
1 tablespoon fresh cilantro and green onion (chopped and mixed together)
1 teaspoon lime leaf (sliced into very thin, fine pieces)
1 tablespoon lemongrass (chopped into thin pieces)
1 burrito-size flour tortilla
1 teaspoon mayonnaise

Steps:

  • Bring 1/2 cup water to a boil in a small pot. Add the pork and stir until pork is fully cooked. Turn off the stove, then drain out and discard the juices.
  • Add lime juice, fish sauce, rice powder, sugar and the powdered chili pepper. Using a wooden spoon, stir and mix until the pork is evenly seasoned. Add the red and white onion, cilantro and green onion, lime leaf and lemongrass. Using the wooden spoon, stir and mix until everything is evenly proportioned. This is the "larb."
  • Heat the tortilla in a hot pan until both sides are nice and soft. Lay out the tortilla on a cutting board, spread the mayonnaise on top and add "larb" right in the center of the tortilla. Wrap it up like a burrito. Serve, and you have yourself a nice, healthy lunch.

THAI CHICKEN (OR PORK) SALAD WITH GLASS NOODLES - LARB WOOSEN GA



Thai Chicken (Or Pork) Salad With Glass Noodles - Larb Woosen Ga image

This is my favourite Thai dish of all time! I lived in Bangkok for 5 years and this was a staple of my diet. My husband and I like it very very spicy, so if you don't, cut the spice by at least half. If you prefer rice to noodles, leave them out and serve this over rice. Then it would be called "Larb Gai (Moo)". This recipe came from a Thai cooking website and has been modified slightly.

Provided by Jo in Singapore

Categories     Chicken

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 (1 1/2 ounce) package bean thread noodles (Mung bean noodles)
1/2 cup shallot, sliced finely (small red onions)
1 lb ground chicken or 1 lb pork, cooked
2 garlic cloves, chopped finely
2 tablespoons uncooked jasmine rice (khao koor (see below)
1/2 tablespoon ground thai chili powder (or cayenne will do)
1 tablespoon red chili pepper flakes
2 1/2 tablespoons fish sauce
2 1/2 tablespoons lime juice
1/4 cup spring onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves

Steps:

  • Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
  • To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
  • In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
  • In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
  • Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
  • Transfer to a dish and top with a generous amount of whole fresh mint leaves.
  • If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.

Nutrition Facts : Calories 452.5, Fat 8.2, SaturatedFat 2, Cholesterol 158.9, Sodium 1982.3, Carbohydrate 41.1, Fiber 3.2, Sugar 1.9, Protein 52.9

THAI PORK SALAD, LARB



THAI PORK SALAD, LARB image

Yield 6 servings

Number Of Ingredients 15

2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

Steps:

  • 1. In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

THAI PORK LARB



THAI PORK LARB image

Categories     Pork     Appetizer     Fry     Quick & Easy     Wheat/Gluten-Free

Yield 4 appetizers

Number Of Ingredients 9

1 tablespoon toasted rice
1/4 shallot, thinly sliced
1-2 limes
1/2 lbs ground pork
1/4 tablespoon ground dried chili pepper
3 tablespoons fish sauce
5 sprigs cilantro, sliced
3 sprigs spearmint Optional
1 green onion, sliced Optional

Steps:

  • Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it. For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly. Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons. Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process. Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

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