Issan-style Thai Pork Larb
A herby, North-Eastern Thai pork mince salad with a sweet, salty, sour and spicy dressing.
Servings: 2 people (as a solo dish, 4 as part of a spread)
Ingredients
- 400 g minced pork I would use the full-fat versions - it will make for a juicier laap. Can substitue for chicken, turkey or tofu (see 'Do I have to use pork in my larb?')
- 1 handful (about 90g) coriander including stalks. Roughly chopped
- 2 sprigs mint Leaves removed from stalks and roughly torn.
- 1 Thai red onion Equivalent to one small UK red onion. Chopped into small slivers.
- 5 large spring onions finely sliced
- 5 tablespoons dried red chilli
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 2 limes juiced
- 1 heaped tablespoon toasted glutinous rice (Optional) - see notes above
Instructions
- Cook the pork - crumble with your fingers into a pan set over a medium heat (the pan does not need to be non-stick, but no harm if it is). Stir as it begins to cook, further breaking it up with your spoon (you will find that all of the pieces of meat will separate during the cooking process). Eventually, the meat will turn opaque and juices will begin to be produced.
- As soon as you can see no more uncooked meat, turn off the heat. You should be left with some of the juices.
- If you are using the toasted glutinous rice, you can stir directly into the pan at this point.
- Stir in the prepared onion, spring onion, coriander and mint.
- Make the dressing by adding the dried chilli, fish sauce, sugar and lime juice. I would advise mixing it straight into the salad rather than a separate bowl so that you can taste as you go. Start by adding half of each ingredient and tasting. You can then gradually work your way up to the full amounts (or more if you desire), tasting all the way. The final salad should be predominantly sour and spicy, with decent sweetness and saltiness to round it off.
- Serve whilst still lukewarm with plain white rice, or even better, Thai sticky rice.