Embark on a culinary adventure into the heart of authentic Thai cuisine with this exceptional Proper Pork Larb recipe, expertly crafted by renowned chef and Masterchef Australia finalist, Sarah Tiong. This dish offers a delightful balance of flavors, marrying a hint of sweetness with the robust, savory nuttiness of toasted glutinous rice and tender ground pork. It’s a vibrant, fresh, and deeply satisfying salad that perfectly encapsulates the spirit of Southeast Asian street food.

Mastering Authentic Thai Pork Larb: A Culinary Journey with Sarah Tiong

For those eager to explore the rich tapestry of Southeast Asian flavors, Sarah Tiong’s Proper Pork Larb serves as an excellent starting point. This particular rendition of the classic Thai dish is more than just a recipe; it’s an invitation to experience the nuanced tastes and aromatic delights that characterize the region’s beloved street food. Sarah’s expertise, distilled from her Malaysian heritage and extensive travels, shines through in this meticulously balanced and truly authentic preparation.

What is Pork Larb? An Iconic Thai Dish Explained

Larb, pronounced “laab,” is a traditional and highly celebrated minced meat salad originating from the Isaan region of Northeastern Thailand and Laos. It’s much more than just a simple salad; it’s a symphony of contrasting flavors and textures—spicy, sour, salty, and a touch of sweet, all brought together by the freshness of herbs and the unique crunch of toasted rice. While pork larb is arguably the most popular variety, this versatile dish can be prepared with various other meats such as chicken, beef, duck, or even fish, making it a staple in many Southeast Asian households.

Traditionally, larb is made by stir-frying or lightly cooking ground meat and then tossing it with a vibrant dressing composed of fish sauce, fresh lime juice, chili flakes, and a generous amount of fresh herbs like mint, cilantro, and spring onions. The dish is often served at room temperature or slightly warm, accompanied by sticky rice and an assortment of fresh vegetables, which provide a cooling counterpoint to the dish’s spicy kick. Its communal nature makes it a fantastic dish for sharing, bringing people together around a flavorful and refreshing meal.

The Secret to Authentic Larb: Unveiling Key Ingredients and Unique Flavors

Many online recipes for pork larb fall short of true authenticity by omitting a crucial, secret ingredient: toasted glutinous rice. Sarah Tiong’s recipe ensures this vital component is included, transforming the dish from merely good to truly exceptional. The toasted glutinous rice, known as khao khua in Thai, adds an unparalleled nutty depth, a subtle roasted aroma, and a textural roundness that distinguishes an authentic larb from its less refined counterparts. It’s the earthy, slightly coarse texture of this rice powder that binds the flavors and adds an inimitable rustic charm.

Beyond the toasted rice, the freshness of herbs is paramount. Sarah’s recipe highlights the inclusion of fresh basil and mint, which contribute a bright, aromatic lift and a cooling sensation to the rich, savory pork. These herbs are not just garnishes; they are integral to the flavor profile, infusing the larb with a vibrant, herbaceous quality that cuts through the richness of the meat and the heat of the chili. This combination of traditional spices, fresh aromatics, and the unique addition of khao khua makes Sarah Tiong’s pork larb truly stand out.

Glutinous Rice: The Heart of Thai Cuisine and Khao Khua

Glutinous rice, also widely known as sticky rice, sweet rice, or waxy rice, is a staple grain cultivated predominantly across Southeast and East Asia, as well as parts of Northeastern India and Bhutan. Unlike other rice varieties, glutinous rice contains a very low amount of amylose and a high amount of amylopectin, which gives it its characteristic sticky, almost glue-like texture when cooked. This unique property makes it indispensable in countless dishes, both savory and sweet, across Asian culinary traditions.

In many recipes, glutinous rice is not only cooked whole but also processed into a fine flour, used as a thickener or a base for various sweets and savories. A familiar example for many is Thai Sticky Rice Pudding, where its texture is celebrated. For this pork larb recipe, however, its most transformative application is as khao khua – toasted rice powder. The process of dry-toasting the rice until golden brown, then grinding it into a coarse powder, unlocks a profound nutty aroma and a slightly chewy texture that are absolutely essential for an authentic larb. This simple step is often overlooked but provides a foundational flavor and texture that cannot be replicated.

Finding glutinous rice is easier than you might think. Most well-stocked grocery stores feature an ethnic food section where you can typically find it. Alternatively, it’s readily available online, ensuring you can access this key ingredient for your Thai culinary adventures.

Essential Ingredients for Your Proper Pork Larb

Crafting Sarah Tiong’s Proper Pork Larb requires a thoughtful selection of fresh and aromatic ingredients. Here’s a quick overview of what you’ll need, highlighting the role each component plays in building this dish’s complex flavor profile:

• Thai Glutinous Rice: The star ingredient for making khao khua, providing the essential nutty flavor and textural depth.
• Ground Pork: The foundation of the larb, offering a savory base that absorbs all the vibrant seasonings.
• Fish Sauce: An indispensable umami enhancer in Southeast Asian cuisine, delivering a crucial salty and savory punch.
• Aromatics (Onions, Garlic, Shallots): These create a fragrant base when stir-fried, adding sweetness and a pungent kick. Sarah’s recipe specifically calls for red Asian shallots, which offer a sweeter, milder flavor than regular onions.
• Spices (Red Pepper Flakes): For that signature Thai heat, allowing you to adjust the spice level to your preference.
• Fresh Herbs (Basil, Mint, Spring Onions): These are critical for brightness, freshness, and a vibrant aromatic quality that balances the richness of the pork and the spice.
• Fresh Lime Juice: Provides the essential sour component, vital for balancing the dish’s rich and spicy notes.

For a complete and detailed list of measurements and specific instructions, refer to the full recipe below.

Sweet, Savory, Spicy: Explore Sarah Tiong’s Culinary Universe

Sarah Tiong’s cookbook, Sweet, Savory, Spicy: Exciting Street Market Food from Thailand, Cambodia, Malaysia and More, is a true treasure trove for anyone passionate about Southeast Asian cuisine. Featured prominently in this article, the book provides not just recipes but a cultural journey, allowing home cooks to recreate the exhilarating experience of street food stalls, bustling night markets, and vibrant hawker centers right in their own kitchens.

As a Masterchef Australia finalist, Sarah Tiong brings both culinary precision and heartfelt passion to her recipes. Her book opens up a fantastic world of flavor, showcasing diverse dishes from the region. Imagine preparing Malaysian Chicken Satay with its irresistible creamy peanut sauce, crispy Vietnamese Spring Rolls (Cha giò) bursting with savory fillings, hearty Hokkien Noodles (Hokkien Mee) from Malaysia, or a rich Khmer Beef Curry from Cambodia. These recipes are not just simple meals; they are hearty snacks, barbeque bites, and shared plates that represent the most popular street foods, drawing from her own Malaysian family recipes and extensive travels.

Sarah firmly believes that the secret to truly incredible Southeast Asian food lies in its sauces. Dedicated to this philosophy, she shares an entire chapter devoted to creating a spectrum of sweet, savory, salty, and spicy options to perfectly complement any meal. Highlights include the classic Thai Sweet Chili Sauce (Nam Jim Gai), a luscious Creamy Malaysian Peanut Sauce, and deeply personal family secrets such as her “Mum’s Everything Sauce” – a versatile condiment that promises to elevate any dish. This cookbook is an essential guide for anyone looking to infuse their cooking with the authentic tastes of Southeast Asia.

The Proper Pork Larb

A recipe by Sarah Tiong, reprinted with permission from Sweet, Savory, Spicy by Sarah Tiong, Page Street Publishing Co. 2020. Photo credit: Ben Cole.

This recipe brings the vibrant flavors of Thai street food directly to your kitchen, featuring the essential nutty depth of toasted glutinous rice.

Rated 5 out of 5 stars (based on 2 votes)

Print Recipe
Pin Recipe

Servings: 4 people

Ingredients

• 3 tbsp uncooked Thai Glutinous Rice
• 4 to 5 tbsp rice bran, canola or grapeseed oil
• 3 large red Asian shallots, thinly sliced
• 1 lb ground pork
• 1 tbsp red pepper flakes
• 1 tsp sugar
• 1 tbsp fish sauce
• 2 medium lemons, juiced
• 3 spring onions, thinly sliced
• 20 fresh basil leaves, divided
• 15 fresh mint leaves

Serving Suggestions

• pork crackling
• lime wedges
• glutinous or steamed rice

Instructions

1. Prepare the Toasted Rice Powder (Khao Khua): In a dry, medium skillet, toast the uncooked Thai glutinous rice over medium heat. Stir frequently to prevent burning and ensure even browning. Continue until the rice turns a deep golden color, which typically takes 15 to 20 minutes.
2. Grind the Rice: Remove the toasted rice from the skillet and allow it to cool for 5 to 10 minutes, or until it’s safe to handle. Once cooled, grind the rice into a fine powder. This can be achieved using a mortar and pestle, a food processor, or a spice grinder. Set the freshly made rice powder aside.
3. Sauté Aromatics: Heat the rice bran, canola, or grapeseed oil in a large wok or frying pan over medium-high heat. Wait until the oil begins to smoke lightly. Add the thinly sliced shallots and garlic to the hot oil and fry them for 1 to 2 minutes, until they start to brown and become fragrant.
4. Cook the Pork: Crumble the ground pork into the wok with the aromatics. Stir-fry the pork vigorously, breaking up any clumps, until it is no longer pink and is fully cooked through. This usually takes about 5 to 6 minutes.
5. Season the Larb: Add the red pepper flakes, sugar, and fish sauce to the cooked pork mixture. Continue to stir-fry for another 1 to 2 minutes, allowing the flavors to meld beautifully. Next, stir in the fresh lime juice, the prepared toasted rice powder (khao khua), and the thinly sliced spring onions. Mix all ingredients thoroughly to ensure everything is well combined, then immediately remove the wok from the heat.
6. Add Fresh Herbs: Allow the larb mixture to cool slightly for 3 to 4 minutes. Then, gently fold in 10 of the fresh basil leaves and 7 of the fresh mint leaves. Stir just enough to incorporate the herbs without completely wilting them, maintaining their vibrant color and freshness.
7. Serve: To present your authentic Proper Pork Larb, transfer it to a serving dish. Garnish generously with the remaining 10 basil leaves and mint leaves. For an extra layer of texture and flavor, add crispy pork crackling and serve with fresh lime wedges on the side. This dish is traditionally enjoyed with warm glutinous rice or steamed jasmine rice.

Chef’s Notes & Tips

• Meat Substitutions: While this recipe calls for ground pork, it is incredibly versatile. You can easily substitute it with ground chicken, veal, or beef depending on your preference or what you have available.
• Basil Choice: Feel free to use any type of basil you prefer. Thai basil will impart a distinct anise-like flavor, while sweet basil (often found in Western supermarkets) will offer a milder, peppery note. Both work wonderfully in this recipe.
• Toasted Rice Powder Storage: The toasted rice powder (khao khua) can be prepared in a larger batch and stored for future use. Keep it in an airtight container at room temperature, away from direct sunlight and moisture, for up to 2 to 3 weeks. This makes subsequent larb preparations quicker and more convenient.
• Adjusting Spice: The amount of red pepper flakes can be adjusted to your personal taste. Start with less if you prefer a milder dish and add more for a bolder, spicier kick.
• Freshness is Key: For the best flavor, always use the freshest possible lime juice and herbs. These elements are crucial for the bright and zesty character of larb.

Loved this recipe? Share your experience!

We’d love to hear how your Proper Pork Larb turned out. Leave a comment and let us know your thoughts!

Why You Should Master This Proper Pork Larb

Mastering Sarah Tiong’s Proper Pork Larb isn’t just about cooking a meal; it’s about unlocking a gateway to a deeper appreciation of Thai culinary traditions. This recipe offers a unique combination of flavors – the savory depth of pork, the tangy kick of lime, the fiery punch of chili, and the aromatic freshness of herbs – all harmonized by the unforgettable nutty essence of khao khua. It’s a dish that’s both comforting and exhilarating, simple enough for a weeknight dinner yet sophisticated enough to impress guests.

Furthermore, learning this recipe introduces you to key techniques and ingredients prevalent in Southeast Asian cooking, such as the art of making toasted rice powder, which can be applied to other dishes. It’s an investment in your culinary repertoire that promises delicious returns, allowing you to consistently create vibrant, healthy, and incredibly flavorful meals that transport your taste buds to the bustling streets of Thailand.

Serving Suggestions and Perfect Pairings for Larb

Authentic Pork Larb is best enjoyed as part of a traditional Thai meal experience. The classic way to serve it is with warm sticky rice (glutinous rice) on the side. The sticky rice acts as a perfect foil to the bold flavors of the larb, and its slightly sweet chewiness provides a wonderful textural contrast. Many also enjoy eating larb wrapped in fresh lettuce cups (such as butter lettuce or iceberg), which offers a refreshing crunch and cools the palate.

Accompanying fresh vegetables are also customary. Think crisp cucumber slices, green beans, cabbage wedges, or even long beans. These not only add more texture and nutrients but also provide a refreshing balance to the spicy, sour, and savory notes of the larb. For drinks, consider a refreshing Thai iced tea or a light, crisp beer to complement the flavors.

Tips for Success: Achieving the Perfect Thai Larb

To ensure your Proper Pork Larb turns out perfectly every time, keep these essential tips in mind:

• Don’t Overcook the Pork: Ground pork cooks quickly. Stir-fry it just until it’s no longer pink to keep it tender and juicy. Overcooked pork can become dry and tough, detracting from the dish’s appeal.
• Toast Rice Carefully: The toasting of glutinous rice is crucial for the khao khua. Keep the heat medium and stir continuously. A deep golden color is the goal, but be vigilant to prevent burning, which will impart a bitter taste.
• Fresh Lime Juice: Always use freshly squeezed lime juice. Bottled lime juice simply doesn’t compare in terms of brightness and authentic flavor. The acidity is key to balancing the other strong flavors.
• Balance Flavors: Taste as you go. Thai cuisine is all about balance—sweet, sour, salty, and spicy. Adjust the sugar, fish sauce, lime juice, and chili flakes to suit your palate.
• Add Herbs Last: Incorporate the fresh basil and mint leaves towards the very end, after the larb has slightly cooled. This preserves their vibrant color, fresh aroma, and delicate texture, preventing them from wilting excessively.

Variations and Customizations: Making Larb Your Own

While Sarah Tiong’s recipe provides an authentic foundation, larb is a highly adaptable dish that encourages personalization. As mentioned in the chef’s notes, you can easily swap ground pork for ground chicken, beef, or even turkey for a lighter version. For those looking to incorporate more vegetables, finely diced carrots, bell peppers, or even mushrooms can be added to the wok along with the pork. Vegetarians can experiment with crumbled firm tofu or plant-based ground meat substitutes, ensuring to adjust seasoning as needed.

Spice levels are entirely up to you. Reduce the red pepper flakes for a milder version or intensify the heat by adding fresh bird’s eye chilies. Experiment with different types of basil—Thai basil offers a more anise-like flavor, while sweet basil is more commonly available and provides a different aromatic dimension. This flexibility makes larb a fantastic recipe to adapt to personal preferences and dietary needs.

The Essence of Thai Street Food: Bringing Authenticity Home

At its heart, Sarah Tiong’s Proper Pork Larb embodies the essence of Thai street food: bold flavors, fresh ingredients, and a delightful balance that tantalizes the senses. Street food in Thailand is a way of life, offering a dynamic culinary landscape where every stall tells a story of tradition and innovation. Dishes like larb are more than just sustenance; they are cultural expressions, reflecting regional ingredients and communal eating practices.

Through this recipe, Sarah Tiong empowers you to capture that vibrant spirit and authentic taste in your own kitchen, bridging the gap between a faraway food stall and your dining table. It’s an experience that goes beyond mere eating, inviting you to partake in a rich culinary heritage.

Chef Sarah Tiong: A Culinary Visionary’s Journey

Sarah Tiong’s journey from a Masterchef Australia finalist to a celebrated cookbook author is a testament to her passion for food and her deep roots in Southeast Asian culinary traditions. Her upbringing in a Malaysian family, coupled with extensive travels across the region, has given her an intimate understanding of the diverse and complex flavors that define its cuisine. Sarah is not just a chef; she is a storyteller, using food as her medium to share her heritage and experiences.

Her ability to translate intricate street food recipes into approachable, home-cook-friendly instructions is what makes her work so invaluable. She demystifies exotic ingredients and techniques, encouraging everyone to explore and appreciate the rich tapestry of flavors found in Thailand, Cambodia, Malaysia, and beyond. Through her “Sweet, Savory, Spicy” cookbook and this exceptional Pork Larb recipe, Sarah Tiong invites you to join her on a delicious adventure, promising authentic tastes and unforgettable meals.