Rating: 5 stars
3 Ratings
  • 5 star values: 3
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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.

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

438 calories; fat 32.4g; saturated fat 6.9g; cholesterol 77.1mg; carbohydrates 15.1g; sugars 7.4g; protein 24.4g; sodium 1270.1mg; fiber 3.7g.
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