Serves 4
30 min
Spicy Thai Salad with Minced Pork (Larb)
Recipe GLPR0d6fa10a32c58a
A vibrant Thai larb salad featuring seasoned ground pork tossed with fresh herbs, vegetables, and a tangy lime-fish sauce dressing, served over crisp mixed greens. This aromatic dish combines minced pork cooked with garlic, shallot, and lemongrass, then finished with fresh mint, cilantro, and basil for an authentic, refreshing meal.
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Ingredients
1 tablespoon long-grain rice
1 tablespoon high-heat cooking oil
1 garlic clove, minced
1 small shallot, finely sliced
1 teaspoon minced lemongrass
1 fresh hot red or green chili, preferably Thai, deseeded if desired
1/2 pound (250 g) ground pork
3 tablespoons chicken stock
2 tablespoons fish sauce (nam pla)
3 tablespoons freshly squeezed lime juice
1 tablespoon palm or brown sugar
4 cups (350 g) mixed baby greens
1 red pepper, thinly sliced
1/2 cup (52 g) peeled, seeded, and diced cucumber
12–14 fresh mint leaves
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons finely chopped fresh Thai or Italian basil
1/2 small red onion, thinly sliced
4 tablespoons crushed roasted peanuts
Fresh cilantro leaves for garnish
Fresh mint leaves for garnish
Lime wedges for serving
Directions
Heat a dry skillet over medium heat. Add the long-grain rice and toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a mortar and pestle or spice grinder and crush into a coarse powder. Set aside.
Heat the cooking oil in a large skillet over medium-high heat. Add the minced garlic, sliced shallot, minced lemongrass, and sliced chili. Stir-fry for 1–2 minutes until fragrant.
Add the ground pork to the skillet, breaking it up with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the pork is cooked through and no longer pink. The internal temperature should reach 165F.
Add the chicken stock to the skillet and simmer for 1 minute to reduce slightly. Remove from heat.
In a small bowl, whisk together the fish sauce, freshly squeezed lime juice, and palm sugar until the sugar dissolves.
Pour the lime-fish sauce dressing over the cooked pork mixture and stir to combine. Add the crushed toasted rice powder and mix well. Allow to cool for 2–3 minutes.
Stir in the fresh mint leaves, cilantro, basil, and sliced red onion into the pork mixture.
Arrange the mixed baby greens on a serving platter or individual plates. Top with the sliced red pepper and diced cucumber.
Spoon the warm pork larb mixture onto the fresh greens. Sprinkle with the crushed roasted peanuts and garnish with additional fresh cilantro and mint leaves. Serve with lime wedges on the side.
