Pork Asian

Chiang Mai-style pork larb

Name: Chiang Mai-style pork larb recipe
Yield: 4
Cuisine: /asian
Ingredients: 40.00 ml jasmine rice; 20.00 ml vegetable oil; 400g pork mince; 120g chicken livers, trimmed of sinew, finely chopped; 1 whole star anise; 2 eschalots, thinly sliced; 2 tsp fish sauce; 1 tsp caster sugar; 62.50 ml Thai basil leaves, plus extra to serve; Baby gem lettuce leaves, lime wedges, sliced baby cucumbers and sliced heirloom baby tomatoes, to serve; Sticky rice, to serve; 3/4 tsp Sichuan pepper; 2 whole cloves; 1/2 tsp dried chilli flakes; 1/4 tsp ground cinnamon

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by Lucy Nunes

Delicious Team

Jun 16, 2023

There are many larb versions in Thailand. The Chiang Mai style is laced with cloves, cinnamon and Sichuan pepper and has finely chopped chicken livers, which gives a rich flavour that contrasts the fresh crudites and zingy lime juice.

2 tbs jasmine rice
1 tbs vegetable oil
400g pork mince
120g chicken livers, trimmed of sinew, finely chopped
1 whole star anise
2 eschalots, thinly sliced
2 tsp fish sauce
1 tsp caster sugar
1/4 cup Thai basil leaves, plus extra to serve
Baby gem lettuce leaves, lime wedges, sliced baby cucumbers and sliced heirloom baby tomatoes, to serve
Sticky rice, to serve

Spice mix

3/4 tsp Sichuan pepper
2 whole cloves
1/2 tsp dried chilli flakes
1/4 tsp ground cinnamon

Method

1.

For the spice mix, place pepper and cloves in a large wok over medium-high heat. Cook for 1-2 minutes, until fragrant. Transfer to a mortar. Add remaining spice mix ingredients and use a pestle to grind to a powder.
2.

Return wok to medium heat. Add rice. Cook, tossing regularly, for 5-6 minutes, until rice is browned all over. Transfer to a clean mortar and use a pestle to grind to a powder.
3.

Heat oil in wok over high heat. Stir-fry pork, liver and star anise for 3 minutes, or until browned. Add spice mix and ground rice and stir-fry for 1 minute. Add eschalot, fish sauce and sugar and stir-fry until combined, dry and sticky. Season with fine salt. Stir through Thai basil leaves.
4.

Serve pork larb with lettuce leaves, lime wedges, cucumber, tomato, extra Thai basil and sticky rice alongside.