27min 4 ppl
Larb Moo (Spicy Minced Pork Salad)
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 24g
Carbs 10g
Fats 20g
About this dish
Isaan's best-known salad: minced pork tossed hot from the pan with lime juice, fish sauce, toasted rice powder and a fistful of mint and coriander.
Allergy Info
Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotsthinly sliced4
- Spring onionsthinly sliced2
- Coriandersmall bunch, roughly chopped1
- Mint leavessmall bunch, leaves picked1
- Lime juice2 tbsp
Meat & Poultry
- Minced pork400 g
Dried Goods
- Jasmine ricefor toasted rice powder2 tbsp
- Palm sugar1 tsp
Spices & Seasonings
- Chilli flakes1 tsp
Oils & Condiments
- Vegetable Oil1 tbsp
- Fish sauce2 tbsp
Utensils
- Mortar and pestle
- Large frying pan
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Toast the jasmine rice in a dry frying pan over medium heat for 4 minutes, stirring constantly, until deep golden, then grind to a coarse powder with a mortar and pestle.
Approx. 5 minutes
2
Thinly slice the shallots and spring onions, roughly chop the coriander and pick the mint leaves.
Approx. 6 minutes
3
Heat the vegetable oil in a large frying pan over medium-high heat, add the minced pork and break it apart with a spoon.
Approx. 3 minutes
4
Cook the pork for 7 minutes, stirring often, until no pink remains and it reaches 71°C on a meat thermometer.
Approx. 7 minutes
5
Remove the pan from the heat and stir the fish sauce, lime juice, chilli flakes and palm sugar through the hot pork.
Approx. 3 minutes
6
Fold in the toasted rice powder, shallots and spring onions.
Approx. 2 minutes
7
Scatter over the coriander and mint and serve while still warm.
Approx. 2 minutes
