Larb Pork

Larb, ลาบ (ឡាប) can be describe as a fresh flavorful Southeast Asian salad dish consisting of ground meats married with lime juice, fish sauce, ground toasted rice and various seasonings and herbs. On restaurants menu it might be spell Laab, Laap, or Larp. This dish is mostly served at room temperature along with assorted fresh or steamed vegetables. If you have sticky rice on hand it would be absolutely delicious as it helps pick up the tasty Larb juices. Sticky rice is also customary in Laos and Isan Thailand however, I usually go with which ever type of rice I have on hand.

You can substitute pork with any type of ground meat such as chicken, beef or turkey. In addition, all of the measurements that I provided for the ingredients should serve as a guide. Adjust the flavors according to your taste especially the level of spicy. I like to enjoy Larb with cucumber slices and iceberg lettuce because of it’s fresh and crisp flavors that help balance the spicy taste. Of course, the choice is up to you and/or who you are serving.


Larb Pork (makes 2-3 serving)
(Larb Sach Jrook) ឡាបសាច់ជ្រូក

Ingredients
¾-1 lb ground pork
2 tablespoons ground toasted rice
1 tablespoon ground red pepper, adjust amount to taste
1 teaspoon sugar
4 tablespoons lime juice
2 tablespoons fish sauce
2 shallots, peeled cut lengthwise and thinly sliced
7-8 cilantro stems, chopped
2 stalks green onion, chopped
your choice of fresh or cooked vegetable to serve

Method:
In a heated nonstick pan add ground pork and cook thoroughly. Add small amounts of water if necessary to fully cook the meat. Set aside and allow to cool down a bit.

In the meantime prepare your vegetables to be served.

In a large mixing bowl add cook meat and all of the remainder ingredients together. Mix thoroughly. Taste and adjust accordingly. There should be a balance of salty and sour taste and you should also taste the ground toasted rice.

Serve Larb with vegetables you had previously prepared along with sticky or steamed rice. ENJOY!

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