Pork Larb Recipe for Cambodian Laab Sach Chrouk
This pork larb recipe for Cambodian laab sach chrouk minced pork salad makes a lightly spiced dish eaten with fragrant herbs, crispy vegetables and steamed rice. While it has more famous spicier cousins in Thailand and Laos, Cambodia’s larb is a delicious dish that will appeal to those who prefer more gentle levels of spice.
Servings: 4 People
Calories: 293kcal
Ingredients
- 300 g pork
- 2 tbsp chicken stock
- 2 tbsp fish sauce
- 2 garlic cloves finely sliced
- 3 limes 2 juiced
- 2 tbsp rice toasted and ground
- 4 shallots sliced thinly
- 3 birds-eye chillies sliced finely
- 1 tsp chilli flakes
- ½ bunch coriander
Vegetables – To Serve
- ½ head round lettuce
- 1 handful snake beans
- 1 piece cucumber sliced
- ¼ piece head cabbage
Instructions
- Heat the chicken stock in a wok until boiling. Add the pork mince and cook over medium heat until it’s no longer pink.
- Break up any clumps of mince with a stainless steel whisk.
- Add the lime juice, half the fish sauce, half of the shallots the garlic. Stir to incorporate and sprinkle over the chilli flakes. Add half of the bird-eye chillies.
- Check the seasoning and add extra fish sauce to taste.
- When read to serve, sprinkle over the toasted rice and the rest of the ingredients.
- Serve with the vegetables.
Nutrition
Calories: 293kcal | Carbohydrates: 22g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 782mg | Potassium: 635mg | Fiber: 4g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 2mg