Larb (Thai Minced Pork Salad)
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
4 servings Thai larb or laap are fragrant, punchy salads seasoned with herbs, fish sauce, lime juice, and curry paste. If desired, you may substitute ground duck or chicken for the pork. Toasted rice powder is a common garnish for this salad; though not essential, it adds a nice roasted flavor and crunchy texture. It is available at Thai markets, or you can make it yourself: Add uncooked sticky rice grains to a dry skillet, place over medium heat, and cook, stirring, until the grains are lightly browned and fragrant, 10 to 15 minutes. Once cool, pound the rice into a coarse powder with a mortar and pestle.
Ingredients
- 1 ¼ cup red curry paste, store-bought or homemade (opens in new tab)
- 1 teaspoon ground Sichuan pepper
- ½ teaspoon black pepper
- ¼ teaspoon grated or ground nutmeg
- 4 cups thinly sliced cabbage (about 1 pound)
- 1 large cucumber, peeled, halved lengthwise, seeded, and sliced
- 3 tablespoons vegetable oil
- 1 ½ pounds lean ground pork or minced pork loin
- ½ cup water
- 4 green onions, thinly sliced
- ¼ cup chopped cilantro
- ¼ cup chopped mint
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- (¼ teaspoon red pepper flakes)
- Sprigs of cilantro and mint
- 1 (Crispy Fried Shallots) (opens in new tab)
- (Chopped pork rinds or cracklings)
- (Toasted rice powder, see headnote)
- (Additional red pepper flakes)
- Lime wedges
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ¼ cup red curry paste, store-bought or homemade
- 1 teaspoon ground Sichuan pepper
- ½ teaspoon black pepper
- ¼ teaspoon grated or ground nutmeg
- 4 cups thinly sliced cabbage (about 1 pound)
- 1 large cucumber, peeled, halved lengthwise, seeded, and sliced
- 3 tablespoons vegetable oil
- 1 ½ pounds lean ground pork or minced pork loin
- ½ cup water
- 4 green onions, thinly sliced
- ¼ cup chopped cilantro
- ¼ cup chopped mint
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- (¼ teaspoon red pepper flakes)
- Sprigs of cilantro and mint
- 1 (Crispy Fried Shallots)
- (Chopped pork rinds or cracklings)
- (Toasted rice powder, see headnote)
- (Additional red pepper flakes)
- Lime wedges
Let's Cook
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Step 1.
Mix together thoroughly in a small bowl: ¼ cup red curry paste, store-bought or homemade; 1 teaspoon ground Sichuan pepper; ½ teaspoon black pepper; ¼ teaspoon grated or ground nutmeg
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Step 2.
Divide among 4 plates: 4 cups thinly sliced cabbage (about 1 pound); 1 large cucumber, peeled, halved lengthwise, seeded, and sliced
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Step 3.
Set aside. Heat in a large skillet over medium heat until hot: 3 tablespoons vegetable oil
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Step 4.
Add the paste mixture and fry, stirring, until fragrant and lightly browned, about 2 minutes. Increase the heat to medium-high and add: 1 ½ pounds lean ground pork or minced pork loin
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Step 5.
Quickly stir together with the paste until thoroughly mixed and flatten in the skillet with a spatula. Cook, undisturbed, until browned on the bottom, 5 to 7 minutes. Add to the skillet: ½ cup water
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Step 6.
Stir, breaking up the pork and scraping any browned bits off the bottom. Simmer until the pork is cooked and the water has evaporated, about 4 minutes more. Remove from the heat and stir in: 4 green onions, thinly sliced; ¼ cup chopped cilantro; ¼ cup chopped mint; 2 tablespoons lime juice; 2 tablespoons fish sauce; (¼ teaspoon red pepper flakes)
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Step 7.
Top the cabbage and cucumbers with the pork mixture, drizzling any remaining sauce over the top. Top each serving with: Sprigs of cilantro and mint; (Crispy Fried Shallots); (Chopped pork rinds or cracklings); (Toasted rice powder, see headnote); (Additional red pepper flakes); Lime wedges