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Pork Larb Recipe for Cambodian Laab Sach Chrouk. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 2 votes

Pork Larb Recipe for Cambodian Laab Sach Chrouk

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sharing
Cuisine: Cambodian
Keyword: pork mince salad, larb, larb, laab, lab, laap, recipe, Laos, Cambodia, Thailand, food, cuisine, cooking, Cambodian food, Khmer food, Laos, laab sach chrouk, salad, herbs
Servings: 4 People
Calories: 293kcal


  • 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