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Pork larb

Pork larb
Clarkson Potter

If you follow Chrissy Teigen on social media, and who among us does not, you already know about her family — husband John Legend and their two young kids — as well as her thoughts on politics and earthquakes, the ... Read more

Total time: About 1 hour, plus cooling time | Serves 4
Note: Adapted from “Cravings: Hungry for More” by Chrissy Teigen. Toasted Thai red chile powder can be found in Thai markets. It can also be made by toasting dried chiles in a dry skillet until brittle and crisp, cooling, and processing in a spice grinder or using a mortar and pestle.

Toasted rice powder

  • ½ cup jasmine rice

Step 1In a dry skillet, toast the rice over medium heat until browned, shaking the pan often to prevent burning, 12 to 14 minutes. Transfer the rice to a plate to cool completely. Pound with a mortar and pestle until as fine as fine breadcrumbs (you can also do this in a spice grinder or a completely dry blender). Stored in an airtight container, it keeps forever.

Pork larb

  • 2 tablespoons peanut oil
  • 1 pound ground pork
  • Kosher salt
  • 1 tablespoon Toasted rice powder
  • ¼ teaspoon toasted Thai red chile powder, or ½ teaspoon red pepper flakes
  • 2 tablespoons fresh lime juice, plus 4 lime wedges for serving
  • 2 tablespoons fish sauce
  • ½ cup thinly sliced red onion
  • 1 scallion, thinly sliced, plus extra for serving
  • 1 tablespoon chopped fresh cilantro, plus extra for serving
  • 1 tablespoon chopped fresh mint, plus extra for serving
  • Ground white pepper
  • 1 cup shredded green cabbage or whole small cabbage leaves, for serving
  • Cooked white rice, for serving

Step 1In a large heavy skillet, heat the oil over medium-high heat. Add the pork and ¼ teaspoon salt and cook, breaking up the meat into tiny pieces with a wooden spoon, until cooked through, 4 to 5 minutes. (Don’t worry about browning the meat; just get it cooked.) Transfer the meat to a bowl.

Step 2In a separate bowl, whisk the toasted rice powder, chile powder, lime juice, and fish sauce. Add the sauce to the pork. Toss in the onion, scallion, cilantro, and mint. Season to taste with 1/4-teaspoon salt and 1/8-teaspoon pepper, or to taste. Serve with lime wedges, scallions, fresh herbs, cabbage, and rice.

Each serving:
Calories 387; Protein 20 grams; Carbohydrates 6 grams; Fiber 1 grams; Fat 31 grams; Saturated fat 10 grams; Cholesterol 82 mg; Sugar 2 grams; Sodium 1,071 mg
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