Larb Moo Khua (Northern Fried Pork Larb)
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Ingredients
- 400 g pork mince
- 3 dried red chillies
- 3 shallots, finely sliced
- 3 garlic cloves
- 2 tbsp fish sauce
- 1 fresh lime
- 2 tbsp toasted rice powder
- 15 g fresh mint leaves
Nutrition (per serving)
- Calories
- 246 kcal
- Protein
- 20.7 g
- Carbohydrate
- 8.3 g
- of which sugars
- 2.5 g
- Fat
- 14.3 g
- of which saturates
- 5 g
- Fibre
- 1.8 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the dried red chillies in a dry pan for 1 minute until fragrant, then crush into flakes.
- 2
Crush the garlic and fry with the pork mince in a little oil over a medium-high heat for 6 to 8 minutes, breaking it up, until well browned and cooked through with no pink remaining.
- 3
Stir in the crushed chillies and take off the heat.
- 4
Stir in the shallots while the pork is still warm, then season with the fish sauce and a squeeze of lime juice.
- 5
Stir in the toasted rice powder.
- 6
Fold through the mint leaves and serve with sticky rice.
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