This is our take on Thai Larb Moo, a vibrant and versatile minced pork dish with a milder spice level than the traditional version. We served it as a starter, where its fresh herbs, citrusy zing, and savoury depth set the perfect tone for the evening.
While it works beautifully as a small plate to share, you can also prepare it as a main course, served over fragrant rice, for a quick yet satisfying weeknight meal. However you choose to enjoy it, this dish is all about bold flavours and effortless simplicity.
This recipe was part of Experience #10, where it was served as the starter. There, you can find other dishes from the evening, along with wine pairings.
Ingredients
300g of minced pork (you can use chicken as well)
1/2 tbsp dried chilli flakes
1/2 tbsp chopped palm sugar
1 tbsp fish sauce
4 shallots (thinly sliced)
2 to 3 lime (juice only)
1 stalk lemongrass
3 kaffir lime leaves
1 mild red chilli (finely chopped)
handful of corriander (roughly chopped)
a small bunch of mint (roughly chopped)
Gem lettuce (to serve)
Method
Step 1
Add minced pork into a dry cold pan, put it on a low heat, and cover it with a lid. Once the pork starts releasing fat and water, it will form lumps. Using a wooden spoon, separate the lumps from time to time. (If the pork you are using is too lean and if there is not enough liquid in the pan, add a bit of water)
Step 2
Add the lemongrass, lime leaves, fish sauce, chilli flakes, and shallots and cook for ten more minutes.
Step 3
After a few minutes, add the chilli, palm sugar, and lemon juice and cook for another 15 minutes.
Step 4
At this point, taste and adjust the seasoning to see if you need more lime juice. Finish by adding the coriander and mint leaves and take it off it heat and serve with the lettuce.