Pork Larb #EattheWorld

Larb is a meat salad very popular in Laos.  Ground pork stir fried with Asian Flavors and toasted rice, this salad can be served wrapped in lettuce leaves or with steamed rice as I chose to do.

Join the Eat the World crew as we travel to Laos today......

Check out all the wonderful Laotian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes) 
• Pandemonium Noshery: Laotian Party Noodles - Kua Mee 
• Making Miracles: Lao Grilled Chicken 
• Sneha’s Recipe Sai Gog Khao Jee 
• Kitchen Frau: Ping Gai (Lao Grilled Chicken Wings) 
• Sugarlovespices: Laotian Sweet and Sour Tofu 
• A Day in the Life on the Farm: Pork Larb
• Culture Eatz: Pumpkin Coconut Milk Custard ( Sang kaya mak eu) 
• Amy's Cooking Adventures: Khao Piak Sen (Lao Chicken Noodle Soup)

I found the recipe that I adapted and am sharing over at a blog called The Woks of Life written by Sarah.  Sarah said that Pork Larb is the National Dish of Laos.

Laos is located in southeast Asia bordered by Viet Nam and Thailand on either side with Cambodia, China and Myanmar also adding influence to the country.  Agriculture is primarily rice production and sticky rice is a staple of the country.  

According to Wikipedia: "The trifecta of Laos' national cuisine are sticky rice, larb, and tam mak hoong."  Tam Mak Hoong is a green papaya salad.  Larb, as I wrote earlier, is a meat salad.  Any kind of meat can be used to make larb and there are also vegetable versions.  

This was a delicious dinner.  It was ready in no time and I will be making it again.

Asian, Pork, Stir Fry, Entree

Entrees, Pork

Laos

Yield: 4 servings

Author: Wendy Klik

Print

Pork Larb

Larb is a meat salad very popular in Laos. Ground pork stir fried with Asian Flavors and toasted rice, this salad can be served wrapped in lettuce leaves or with steamed rice as I chose to do.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 T. uncooked rice
• 1 lb. Ground Pork
• pinch of sugar
• 1 T. fish sauce
• juice of 1 lime
• 1 jalapeno pepper, cored, seeded and minced
• 1 bunch scallions, white and light green parts, sliced
• 2 T. cilantro paste
• 1/4 c. chopped mint leaves

Instructions

1. Stir fry uncooked rice in a dry wok, until toasted, stirring often .  Transfer to a mortar and pestle and grind into a coarse powder.
2. Place the wok back onto high heat and add the pork. Cook and break up with a wooden spoon until crumbly and browned.  
3. Stir in the toasted rice powder, fish sauce and lime juice.  Stir fry briefly and then add the jalapeno, scallions, cilantro and mint.  Stir fry one minute longer and serve with lettuce leaves or steamed rice.

Notes:

Adapted from a recipe found at The Woks of Life

Calories

355.61

Fat (grams)

23.62

Sat. Fat (grams)

8.77

Carbs (grams)

4.16

Fiber (grams)

0.48

Net carbs

3.68

Sugar (grams)

0.60

Protein (grams)

29.82

Sodium (milligrams)

438.28

Cholesterol (grams)

106.59

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