If you're searching for a meal that is simultaneously light, incredibly flavorful, and ready in under 30 minutes, look no further than Larb. Hailing from Laos and adored throughout Thailand, this 'meat salad' is a vibrant explosion of textures and tastes. It features savory ground meat, a riot of fresh herbs, a crunchy topping of toasted rice, and a dressing that masterfully balances salty, sour, sweet, and spicy notes. It’s the ultimate healthy comfort food.
This recipe is the perfect introduction to Southeast Asian flavors, and a big part of its success is our Scorpion Gourmet Original Hot Sauce. In a dish where balance is paramount, a harsh, overpowering chili can ruin the harmony. Our Original sauce contributes a 'gentle kick' and a wonderful foundation of flavor from its roasted garlic, carrot, and tomato base. It provides the essential warmth that makes Larb so moreish, while allowing the delicate flavors of mint, cilantro, and lime to shine brightly. The heat becomes an integrated, supportive element, not the main event.
Ingredients
- 1 tbsp Jasmine or Sticky White Rice - Uncooked, for toasting.
- 1 lb Ground Pork - Can substitute ground chicken or turkey.
- 1 large Shallot - Finely minced.
- 2 cloves Garlic - Minced.
- 3 tbsp Fish Sauce
- 3 tbsp Fresh Lime Juice - About 1-2 limes.
- 1-2 tbsp Scorpion Gourmet Original Hot Sauce - Adjust to taste.
- 1 tsp Palm Sugar or Brown Sugar - To balance the acidity.
- 1/2 cup Fresh Mint Leaves - Loosely packed, chopped.
- 1/2 cup Fresh Cilantro - Loosely packed, chopped.
- 3 Scallions - Thinly sliced.
- 1 head Butter Lettuce or Green Leaf Lettuce - Leaves separated for cups.
- For serving Lime Wedges
Instructions
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Make the Toasted Rice Powder (Khao Khua)
Place the uncooked rice in a dry skillet over medium-low heat. Toast, shaking the pan frequently, for 5-10 minutes until the rice is deep golden brown and smells nutty. Let it cool completely, then grind it in a spice grinder, mortar and pestle, or powerful blender until it resembles coarse sand. Set aside.
The toasted rice powder adds essential nutty crunch that complements our Original Hot Sauce's flavor. -
Cook the Pork and Aromatics
Heat a large skillet or wok over medium-high heat. Add the ground pork, breaking it up with a spoon. Cook for 3-4 minutes until it starts to lose its pink color. Add the minced shallot and garlic and continue to cook, stirring, for another 2-3 minutes until the pork is fully cooked and the aromatics are fragrant. Remove from heat.
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Prepare the Dressing
In a small bowl, whisk together the fish sauce, lime juice, Scorpion Gourmet Original Hot Sauce, and sugar until the sugar dissolves. Start with 1 tablespoon of hot sauce.
Our Original Hot Sauce creates a perfectly balanced dressing with fish sauce and fresh lime juice. -
Combine the Larb
Pour the dressing over the warm (not piping hot) pork mixture in the skillet. Add most of the chopped mint, cilantro, and scallions (reserve some for garnish), and about 2 teaspoons of the toasted rice powder. Toss everything together until well combined.
The warm pork absorbs our Original Hot Sauce's flavor while keeping the herbs vibrant and fresh. -
Taste and Adjust
This is the most important step! Taste the Larb. It should be a perfect balance of salty, sour, slightly sweet, and gently spicy. Adjust with more fish sauce, lime juice, sugar, or Scorpion sauce until it tastes perfect to you.
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Serve
Transfer the Larb to a serving plate. Sprinkle with the remaining toasted rice powder and fresh herbs. Serve immediately with the lettuce cups and lime wedges on the side.
Pro Tips
- Don't Overcook the Pork: Cook the pork just until it's no longer pink. Overcooking will make it tough and dry. It will continue to cook slightly in the residual heat.
- Balance is Personal: The classic Larb dressing ratio is a guide. Always taste and adjust to your preference. You might like it more sour (lime) or more savory (fish sauce).
- Herbs are Everything: Use a very generous hand with the fresh herbs. They provide the signature bright, fresh flavor that defines the dish.
- Cool the Meat Slightly: Letting the pork cool for a minute or two before adding the dressing and herbs prevents the herbs from wilting too much.
Recipe Variations
- Chicken or Turkey Larb: Substitute ground chicken or turkey for a leaner option. They work beautifully.
- Tofu Larb (Vegan): Use crumbled firm tofu. Sauté it until slightly browned, and use a vegan fish sauce alternative.
- Extra Veggies: Add finely diced cucumber or shredded carrots for extra crunch and freshness.
- Adjustable Heat: The Original sauce makes this perfect for everyone. For heat lovers, serve with a bottle of our hotter Scorpion Gourmet sauces on the side for drizzling.
Serving Suggestions
The traditional and best way to serve Larb is with crisp, cup-shaped lettuce leaves like Butter or Bibb lettuce. Spoon the warm salad into the leaves, wrap, and enjoy! It's also fantastic served over a bed of cool greens as a more traditional salad, or with steamed jasmine rice on the side for a more substantial meal. A light, crisp beer or a glass of off-dry Riesling pairs wonderfully.
Conclusion
This Pork Larb is more than just a recipe; it's an invitation to explore a world of vibrant, balanced flavors right in your own kitchen. It demonstrates how our Scorpion Gourmet Original Hot Sauce can be so much more than a condiment—it's a versatile cooking ingredient that adds warmth and depth without intimidation. Let this be your starting point for using the Original sauce in marinades, dressings, and stir-fries, appreciating its role as the most welcoming and flavorful member of the Scorpion Gourmet family.
