Recipes - Thai

Thai Spicy Minced Pork (Larb Moo)


Thai minced pork with the punchy flavours of lime, chilli, fish sauce and fresh herbs. Get this easy Thai Spicy Minced Pork (Larb Moo) recipe. Recipe by Asian Inspirations.
Cooking Time: < 15mins
Serves:2
Total time: 30mins - 60mins
Course: Light Meal
Cook Method:
Cuisine: Thai









Ingredients:

5 tbsp uncooked Thai sticky rice
2 tbsp oil
300g pork (minced)
½ tbsp chilli flakes
⅛ tbsp sugar
½ tbsp fish sauce
1-2 limes (juiced)
1 shallot (finely sliced)
5 stalks of coriander (stalks removed, sliced 1cm lengthwise)
1 spring onion (sliced 1cm lengthwise)
20 fresh mint leaves

Garnish

Mint leaves
Thai sweet basil
Coriander




Steps:
  1. Place a pan over the low fire and stir in Thai sticky rice. Fry until the rice turns golden yellow and fragrant, around 15 mins. Remove to cool. Then, pound or blend the rice until it turns into coarse powder. Set aside.
  2. Add oil into a pan and heat over medium flame. Put in the pork and fry, using your spatula to break the meat into smaller pieces.
  3. Once the pork is fully cooked, remove the pan from the heat. Mix in 1 heaping tbsp of the toasted rice powder, chilli flakes, sugar, fish sauce and lime juice until well combined. Add in shallots and remaining herbs. Mix well. Taste and season according to your preference.
  4. Transfer to a serving plate and garnish with mint leaves, Thai sweet basil and coriander.
  5. Serve with steamed rice, noodles or stuff into tofu puffs.

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Thai Spicy Minced Pork (Larb Moo)

Thai Spicy Minced Pork (Larb Moo)

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Thai minced pork with the punchy flavours of lime, chilli, fish sauce and fresh herbs. Get this easy Thai Spicy Minced Pork (Larb Moo) recipe. Recipe by Asian Inspirations.

Cooking Time: < 15mins
Serves: 2
Total time: 30mins - 60mins
Course: Light Meal
Cook Method:
Cuisine: Thai
Ingredients

5 tbsp uncooked Thai sticky rice
2 tbsp oil
300g pork (minced)
½ tbsp chilli flakes
⅛ tbsp sugar
½ tbsp fish sauce
1-2 limes (juiced)
1 shallot (finely sliced)
5 stalks of coriander (stalks removed, sliced 1cm lengthwise)
1 spring onion (sliced 1cm lengthwise)
20 fresh mint leaves

Garnish

Mint leaves
Thai sweet basil
Coriander

Instructions
  1. Place a pan over the low fire and stir in Thai sticky rice. Fry until the rice turns golden yellow and fragrant, around 15 mins. Remove to cool. Then, pound or blend the rice until it turns into coarse powder. Set aside.
  2. Add oil into a pan and heat over medium flame. Put in the pork and fry, using your spatula to break the meat into smaller pieces.
  3. Once the pork is fully cooked, remove the pan from the heat. Mix in 1 heaping tbsp of the toasted rice powder, chilli flakes, sugar, fish sauce and lime juice until well combined. Add in shallots and remaining herbs. Mix well. Taste and season according to your preference.
  4. Transfer to a serving plate and garnish with mint leaves, Thai sweet basil and coriander.
  5. Serve with steamed rice, noodles or stuff into tofu puffs.

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