Here's a dish that'll give you that perfect balance of spice, tang, and freshness—this Thai Pork larb is quick, simple, and packed with vibrant flavors. Perfect for a weeknight dinner that feels a little more special.
Ingredients
- 500g ground pork
- 1 tbsp sesame oil
- 2 shallots, diced
- 2 tbsp gin
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp chili powder
- ½ tsp white pepper
- 2 tbsp lime juice
- ¼ cup shredded carrots
- ¼ cup chopped coriander
- ¼ cup chopped mint leaves
- Cucumber to serve
Instructions
Get the rice cooking: measure 2 cups of rice into a saucepan, cover with 3 cups water and bring to a boil. As soon as the water starts boiling, cover the pan with a lid and reduce the heat to low. Leave the water and rice to simmer for approx 12 minutes. Turn off the heat but allow the rice to sit in the pan with the lid on for another 10 minutes.
Cook the mince: In a pan, heat the sesame oil over medium-high heat. Add the ground pork and cook, breaking it up as you go, until it's almost fully cooked then add in the shallots. Add the gin, fish sauce, soy sauce, chili powder, and white pepper. Let everything simmer together for 1-2 minutes until the pork is cooked through and the sauce reduces.
Add in the veggies: take the pan off the heat and stir in the shredded carrots, chopped cilantro, and mint. Squeeze in the lime juice and give it all a good toss.
Serve up: spoon your rice into a bowl and cover it with a good serve of the saucy pork. Garnish with fresh mint leaves and some sliced cucumber.
Pro Tip: Add some sliced red chilies on top for an extra kick of heat or a drizzle of sriracha if you're feeling bold!