Pairs well with Larb Moo (Lao Spicy Roast Pork Salad)
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Larb Moo (Lao Spicy Roast Pork Salad)
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A traditional Lao mildly spicy salad made with roasted pork, pork skin, fresh herbs, lime juice, fish sauce, and chili, served with sticky rice and fresh vegetables.
00:45:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- pork meat - watch the video to see (roasted and sliced or chopped)
- pork skin - 2 cups (thinly sliced, about 2 cups)
- green onions - watch the video to see (chopped)
- cilantro (kalanka) - watch the video to see (sliced)
- mint leaves - watch the video to see (fresh, optional)
- lime juice - 3 limes (freshly squeezed, about 3 limes)
- fish sauce (nam pla) - watch the video to see (to taste)
- roasted rice powder - watch the video to see (essential for larb flavor)
- crushed dried chili pepper - 1 teaspoon (adjust to taste, about 1 teaspoon for mild)
- padek (fermented fish sauce) - watch the video to see (optional, adds authentic flavor)
- salt - watch the video to see (to taste)
- fresh vegetables for serving - watch the video to see (cucumber, eggplant, radish (optional))
- sticky rice - watch the video to see (to serve alongside)
Instructions
- Roast the Pork: Preheat oven and roast pork meat until cooked and slightly browned. Let cool and slice or chop into preferred size.
- Prepare Pork Skin: Thinly slice fresh or thawed pork skin. Set aside about 2 cups.
- Mix Salad Ingredients: In a mixing bowl, combine sliced roast pork, pork skin, chopped green onions, sliced cilantro, and mint leaves if available.
- Add Seasonings: Squeeze fresh lime juice (about 3 limes) over the mixture. Add fish sauce, roasted rice powder, crushed dried chili pepper, padek (optional), and salt to taste.
- Adjust Flavor: Mix all ingredients thoroughly. Taste and adjust lime juice, fish sauce, chili, or salt according to preference.
- Serve: Plate the larb with fresh vegetables such as cucumber, eggplant, and radish if desired. Serve alongside sticky rice and fresh chilies.
