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Spicy Thai Salad With Minced Pork (Larb) From 'Everyday Thai Cooking'

Serious Eats Kate Williams 1 comment

Katie Chin's larb in Everyday Thai Cooking is not a strictly authentic version. Instead of serving a meat-heavy plate with lettuce on the side, she tosses the (pre-ground) cooked pork with greens and a few extra vegetables. The authenticity police may cry foul. But just because the dish isn't totally authentic (and, let's be clear, the key items in a good larb—roasted rice powder, chiles, fish sauce, lime, and meat—are all there), doesn't make it an unsuccessful dish in any way. In fact, I ate the whole bowl over the course of the day, and enjoyed every single bite of it. More

Pork Larb (Thai Salad with Pork, Herbs, Chili, and Toasted Rice Powder

J. Kenji López-Alt 4 comments

There are as many recipes for larb, the meat-based sour and spicy salads of Laos, as there are Laotian or Thai cooks in the world, but they all share a few elements in common. Here's my version. More

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