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Pork Laab (Larb)

For The Spice Blend:

• 2 tsp. coriander seed

• 1 T. fennel seed

• 1 T dill

• 2 tsp black peppercorns

• 1 star anise

• ½ tsp mace

• 1 piece cinnamon

• 1 T. chili flake

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• 2 T. oil

• 2 shallots, sliced into rounds

• 1 # ground pork

• 4 cloves garlic, microplaned

• 4 green onions, sliced thin

• 15 cilantro leaves

• 20 mint leaves, chiffonade

• 1 ½ limes, juiced

• 1.5 T. fish sauce

• 1-2 tsp. sugar

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• Bibb Lettuce

• 2 C. cooked sticky rice

Combine all spices in a spice grinder and grind until smooth, set aside.

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1. In a large saute pan, heat the oil until hot. Add the shallots in a single layer, and fry until very crispy. Add the pork and garlic, season with a touch of salt, and as much or as little of the spice blend depending on your taste. Mince the pork while it cooks. You want the pork to be completely minced with no chunks at all.

2. When the pork is cooked, remove the pan from the heat and add the green onions, cilantro leaves, mint leaves, lime juice, fish sauce, and sugar. Check again for seasoning.