Pork Larb Recipe for Cambodian Laab Sach Chrouk
Servings: 4 People
Carbon Steel Wok
Stainless Steel Whisk
- 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
- 1/2 bunch coriander
Vegetables – To Serve
- 1/2 head round lettuce
- 1 handful snake beans
- 1 piece cucumber sliced
- 1/4 piece head cabbage
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.
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