Pork Larb

Pork Larb

Larb is a type of Lao meat salad that is the national dish of Laos. Quick and easy to make, this Pork Larb has so much flavour it will fly off your dinner table. With a rainbow of vegetables in the mix, you can see why we love this recipe in a vibrant Biroix Dutch Oven! Serve with fresh lettuce leaves as tacos for a memorable meal for your guests and family. There are so many ways to Larb, for more ideas check out this website.

What you need:

  • 1 tablespoon of white rice 
  • 100ml of chicken or vegetable stock
  • 500g of pork mince 
  • 1 ½ teaspoons of white sugar (or palm sugar) 
  • 1 tablespoon of fish sauce
  • 1 lime
  • 1 red chilli, or chilli flakes 
  • 3 shallots, or ½ a small red onion, sliced 
  • ½  cup of coriander leaves 
  • ½ cup of mint leaves (or Vietnamese mint) 
  • 2 kaffir/makrut lime leaves, spine removed and finely sliced
  • Vegetables to Serve with: Carrots, Lettuce – butter, cos or iceberg, Cucumber, Cabbage, Tomatoes

How to make:

  • Heat your Biroix Dutch Oven over a medium-low heat and toast the rice.
  • Keep the pan dry (no oil) and stir constantly until the grains turn golden and fragrant.
  • Set aside to cool.
  • Once cool, grind into a coarse powder. 
  • Place your Biroix Dutch Oven back over a medium–high heat, add the stock and sugar and bring to a simmer.
  • Add the pork and stir regularly.
  • When it is almost cooked, add the shallots/red onion, fish sauce, and half the toasted rice. Cook for 1 minute then turn off the heat.
  • Now add the lime juice, chilli /chilli flakes and herbs. Stir. Taste and adjust seasoning if needed. 
  • Add more fish sauce or sugar to balance the sweet and salty flavours. 
  • Serve with the remaining toasted rice on top of the pork larb alongside fresh vegetables and even steamed rice if you like.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries