Zesty Thai Pork Larb with Toasted Rice
Experience an explosion of Thai flavors with this vibrant and aromatic minced meat salad, perfect for an exciting Week 36 dinner. It combines savory pork with fresh mint, cilantro, and a unique toasted rice powder that adds a signature smoky crunch unlike any typical meal.
Ingredients
- Pork Mince600 g
- Uncooked Jasmine Rice3 tbsp
- Limes2 pcs
- Fish Sauce3 tbsp
- Dried Red Chili Flakes1 tsp
- Red Onion1 pc
- Fresh Cilantro1 cup
- Fresh Mint0.5 cup
- Butter Lettuce1 head
- Cucumber1 pc
Instructions
Toast the dry rice in a skillet over medium heat until golden brown and fragrant. Once cooled, crush it into a coarse powder using a mortar and pestle or a spice grinder.
Place the pork mince in a large pan with two tablespoons of water over medium-high heat. Break the meat into small crumbles and cook until fully browned and cooked through.
Remove the pan from the heat and stir in the fish sauce, lime juice, chili flakes, and the toasted rice powder. Ensure the seasoning is evenly distributed throughout the meat.
Add the thinly sliced red onion, chopped cilantro, and fresh mint leaves to the warm meat. Gently toss everything together so the herbs slightly wilt but stay vibrant.
Separate the butter lettuce leaves to create small cups. Spoon the pork mixture into the leaves and garnish with fresh cucumber slices before serving.
Save recipe in Veloop
