Pork larb

Time 1 hour
Yields Serves 4
Pork larb

Toasted rice powder


In a dry skillet, toast the rice over medium heat until browned, shaking the pan often to prevent burning, 12 to 14 minutes. Transfer the rice to a plate to cool completely. Pound with a mortar and pestle until as fine as fine breadcrumbs (you can also do this in a spice grinder or a completely dry blender). Stored in an airtight container, it keeps forever.


In a large heavy skillet, heat the oil over medium-high heat. Add the pork and ¼ teaspoon salt and cook, breaking up the meat into tiny pieces with a wooden spoon, until cooked through, 4 to 5 minutes. (Don’t worry about browning the meat; just get it cooked.) Transfer the meat to a bowl.


In a separate bowl, whisk the toasted rice powder, chile powder, lime juice, and fish sauce. Add the sauce to the pork. Toss in the onion, scallion, cilantro, and mint. Season to taste with 1/4-teaspoon salt and 1/8-teaspoon pepper, or to taste. Serve with lime wedges, scallions, fresh herbs, cabbage, and rice.

Adapted from “Cravings: Hungry for More” by Chrissy Teigen. Toasted Thai red chile powder can be found in Thai markets. It can also be made by toasting dried chiles in a dry skillet until brittle and crisp, cooling, and processing in a spice grinder or using a mortar and pestle.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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