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    Pork Larb

    Asian
    ​

    4 servings

    servings

    25 minutes

    total time
    Start Cooking

    Ingredients

    1 tablespoon uncooked sticky rice

    1 tablespoon vegetable oil

    1 pound ground pork (450g)

    ¼ teaspoon sugar

    1 tablespoon fish sauce

    1 lime (juiced)

    1 red chili (sliced)

    3 shallots (peeled and thinly sliced)

    3 scallions (chopped)

    ¼ cup cilantro

    ½ cup mint

    Directions

    In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.

    Place your wok back over high heat until smoking. Add the oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.

    Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.

    Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.

    Nutrition

    Serving Size

    -

    Calories

    372 kcal

    Total Fat

    28 g

    Saturated Fat

    12 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    82 mg

    Sodium

    424 mg

    Total Carbohydrate

    10 g

    Dietary Fiber

    2 g

    Total Sugars

    3 g

    Protein

    21 g

    4 servings

    servings

    25 minutes

    total time
    Start Cooking

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    Ingredients

    1 tablespoon uncooked sticky rice

    1 tablespoon vegetable oil

    1 pound ground pork (450g)

    ¼ teaspoon sugar

    1 tablespoon fish sauce

    1 lime (juiced)

    1 red chili (sliced)

    3 shallots (peeled and thinly sliced)

    3 scallions (chopped)

    ¼ cup cilantro

    ½ cup mint

    Directions

    1

    In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.

    2

    Place your wok back over high heat until smoking. Add the oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.

    3

    Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.

    4

    Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.