Thai-Inspired Pork Larb with Sticky Rice

Name: Thai-Inspired Pork Larb with Sticky Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4.5 servings
Cuisine: Thai
Ingredients: 1.5 pound ground pork; 1 tablespoon olive oil; 0.5 yellow onion (finely diced); 2 clove garlic (minced); 1 red bell pepper (finely diced); 3 tablespoon fish sauce; 2 limes (juiced); 1 tablespoon brown sugar; 0.5 teaspoon red pepper flakes; 0.5 cup fresh cilantro (chopped); 0.25 cup fresh mint (chopped); 0.25 cup roasted peanuts (chopped); 2 cup instant sticky rice (uncooked)

A zesty and savory Thai-inspired ground pork salad featuring fresh herbs, crunchy peanuts, and a spicy lime dressing, traditionally served with warm sticky rice for a complete, quick, and authentic meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4.5
Cuisine: Thai
Difficulty: Easy
Cost: $3.84/serving

Dietary

Gluten-Free
Dairy-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound ground pork
1 tablespoon olive oil
0.5 yellow onion (finely diced)
2 clove garlic (minced)
1 red bell pepper (finely diced)
3 tablespoon fish sauce
2 limes (juiced)
1 tablespoon brown sugar
0.5 teaspoon red pepper flakes
0.5 cup fresh cilantro (chopped)
0.25 cup fresh mint (chopped)
0.25 cup roasted peanuts (chopped)
2 cup instant sticky rice (uncooked)

Instructions

Cook 2 cups instant sticky rice according to package directions, which typically involves microwaving with water or a quick boil. Keep warm.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 1/2 pounds ground pork and cook, breaking it apart, until fully browned and cooked through, about 5-7 minutes. Drain any excess fat.
Add 0.5 each finely diced yellow onion, 2 cloves minced garlic, and 1 finely diced red bell pepper to the skillet. Cook for 3-4 minutes, until the vegetables soften.
In a small bowl, whisk together 3 tablespoons fish sauce, the juice of 2 each limes, 1 tablespoon brown sugar, and 1/2 teaspoon red pepper flakes (if using) to create the dressing.
Remove the skillet from heat. Pour the dressing over the cooked pork and vegetables. Stir in 1/2 cup chopped fresh cilantro and 1/4 cup chopped fresh mint (if using).
Serve the pork larb warm over the sticky rice, garnished with 1/4 cup chopped roasted peanuts if desired.

Notes

Adjust red pepper flakes to your preferred spice level. For a nut-free version, simply omit the peanuts. This dish is excellent for lunch the next day too.

Nutrition (per serving)

Calories: 595
Protein: 38 g
Carbohydrates: 50.1 g
Fat: 26.2 g
Fiber: 4.5 g
Sodium: 1400 mg
Saturated Fat: 9.8 g
Sugar: 7.5 g
Cholesterol: 105 mg