Reprinted with permission from Sweet, Savory, Spicy by Sarah Tiong, Page Street Publishing Co. 2020. Photo credit: Ben Cole
To make the pork larb, toast the Thai glutinous rice in a dry, medium skillet over medium heat until it is a deep gold color, 15 to 20 minutes. Stir rice frequently to avoid burning.
Allow the rice to cool until safe to handle, 5 to 10 minutes, before grinding it into a powder using a mortar and pestle, food processor, or spice grinder. Set the rice powder aside.
Heat the oil in a large wok or frying pan over medium-high heat until oil starts smoking. Add shallots and garlic; fry until beginning to brown, 1 to 2 minutes.
Crumble in the ground pork and stir-fry until no longer pink, 5 to 6 minutes.
Add red pepper flakes, sugar and fish sauce to pork. Stir-fry mixture for 1 to 2 minutes, then add the lime juice, rice powder, and spring onions. Mix well and turn off the heat.
Allow the larb to cool for 3 to 4 minutes, then add 10 of the basil leaves and 7 of the mint leaves. Stir the larb to combine the ingredients.
To serve: Top larb with the remaining 10 basil and mint leaves, pork crackling, lime wedges, and glutinous or steamed rice.
Tips: You can trade the ground pork for ground chicken, veal or beef.
You can use any type of basil you like in this recipe.
The toasted rice powder can be kept in an air-tight container, out of the fridge, for 2 to 3weeks
The Proper Pork Larb - Copyright 2017-2020 Steamy Kitchen, Inc.