Crispy Pork-and-Bok Choy Larb


Larb is a traditional dish that comes from Thailand and Laos. It traditionally combines meat, chili, lime, and herbs like mint and cilantro. Here, carrots and bok choy round out the flavors and balance the meat-heavy flavors. Some people have a hard time with fish sauce’s intense flavor. If that’s you, you can substitute soy sauce. Serve the larb with a light beer and if you want to stretch the meal even further, a pot of white rice would taste great alongside.

Crispy Pork and Bok Choy Larb
This striking salad with a kick hits all the right notes with perfectly browned ground pork and the zesty lime juice mixture that seasons it. Ribbons of rainbow carrots not only add a nice crunch (so do the salted peanuts!) but also look absolutely beautiful. Get the recipe:Crispy Pork and Bok Choy Larb. Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
25 mins
4 servings


  • 3 tablespoons fresh lime juice (from 2 limes)

  • 1 tablespoon fish sauce

  • 2 teaspoons light brown sugar

  • 3 tablespoons canola oil, divided

  • ½ teaspoon crushed red pepper (optional)

  • 2 garlic cloves, chopped

  • 1 red Fresno chile, thinly sliced (about ¼ cup), divided

  • 1 pound ground pork

  • 1 ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 6 heads baby bok choy (about 10 oz.)

  • 4 large multicolored carrots, peeled and shaved lengthwise (about 2 cups)

  • 2 scallions, thinly sliced on the diagonal (about ⅓ cup)

  • cup packed fresh cilantro leaves and tender stems

  • ¼ cup roasted salted peanuts, coarsely chopped


  1. Whisk together lime juice, fish sauce, brown sugar, 1 tablespoon of the oil, and, if desired, red pepper in a small bowl until sugar dissolves; set aside.

  2. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add garlic and half of chile slices; cook, stirring constantly, until fragrant, about 10 seconds. Add pork, salt, and black pepper; cook, stirring to break pork into large pieces and pressing down firmly to crisp, until browned and starting to char, 8 to 10 minutes. Remove from heat; stir in 2 tablespoons of the lime juice mixture.

  3. Thinly slice bok choy stalks on the diagonal; cut leaves into 1½ -inch-wide strips. Combine bok choy slices and strips, carrots, scallions, and cilantro in a large bowl. Add remaining lime juice mixture; toss to coat. Serve pork over bok choy mixture. Top with peanuts and remaining chile slices.

Nutrition Facts (per serving)

438 Calories
32g Fat
15g Carbs
24g Protein
Nutrition Facts
Calories 438
% Daily Value *
Total Fat 32g 42%
Saturated Fat 7g 35%
Cholesterol 77mg 26%
Sodium 1270mg 55%
Total Carbohydrate 15g 5%
Total Sugars 7g
Protein 24g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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