Thai-Style Pork Larb
This Thai classic is all about balance: savoury pork, bright lime, fresh herbs and a gentle chilli heat. It’s light but satisfying, insanely fragrant, and perfect for summer nights when you don’t want anything heavy. Serve it in crisp lettuce cups or with jasmine rice and icy drinks — peak warm-weather food.
How long will it take?
25 minutes
What’s the serving size?
Serves 4
What do I need?
- 500 g pork mince
- 2 tbsp water
- 2 tbsp fresh lime juice
- 1 ½ tbsp fish sauce
- 1 tsp caster sugar
- 1-2 tsp chilli flakes, to taste
To Serve
- 1 small red onion, finely sliced
- 3 spring onions, thinly sliced
- ½ cup fresh mint leaves, roughly torn
- ½ cup coriander leaves
- Lettuce leaves, optional
- Cucumber slices, optional
- Green beans, optional
- Tomato wedges, optional
- Fresh chillies, optional
- Steamed jasmine rice, optional
- Lime wedges
How do I make it?
- Heat a large frying pan over medium-high heat. Add the pork mince and water. Break the mince up with a spoon and cook for 5–6 minutes until just cooked through. You want it juicy, not browned.
- Remove the pan from the heat. While the pork is still hot, stir through the lime juice, fish sauce, sugar and chilli flakes. Taste and adjust — it should be sharp, savoury and slightly spicy.
- Fold through the red onion, spring onion, mint, and coriander. Mix gently so the herbs stay fresh and vibrant.
- Spoon onto a plate and serve with lettuce and fresh vegetables for wrapping or with steamed jasmine rice.
