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Larb muang (Thai chopped pork salad)

• Chariya Khatitiyot

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Serves 2 - 3

Easy

Prep: 10 mins

Cook: 20 mins

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Garlic-fried pork mince, crispy shallots and spiced chillies make for the perfect Thai sharing salad. Serve with sticky rice and lettuce cups

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Try Chariya Khatitiyot's Larb Muang (Thai chopped pork salad), then discover Thai-style noodle and pork salad with mint and peanuts, Thai salad with ginger or pad Thai salad.

This was the dish my family loved to cook every Sunday, our special gathering day. It reminds me of how families here come together for Sunday lunch. We’d prepare this dish, serving half of it raw for the adults and the other half cooked for the children. I always stuck with the cooked version, I never dared to try the raw one. After lunch the whole family would gather around our small TV watching boxing matches. It wasn’t just about the food, it was about spending time with family and sharing simple joys.

Recipes extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photographs: Clare Winfield. Recipes are sent by the publisher and not retested by us.

Larb muang (Thai chopped pork salad) recipe

Ingredients

Nutrition

• 300g pork mince

• handful of coriander leaves

  chopped

• 2-3 spring onions

  chopped

• 2 tbsp fish sauce

• 1 pork stock cube

• steamed sticky rice, jasmine rice or lettuce leaves

  to serve

CHILLI MIX

• 2 tbsp vegetable oil

• 10 medium dried red chillies

• 2 large dried red chillies

• 4 garlic cloves

  chopped

• 2 small shallots

  halved

• 1 tsp cumin seeds

• 2 tsp coriander seeds

• 1 tsp szechuan peppercorns

• 1 tsp ground cinnamon

• ½ thumb-sized piece of galangal

  sliced

• 1 lemongrass stalk

  sliced

CRISPY SHALLOTS AND GARLIC

• 500ml vegetable oil

• 3 shallots

  thinly sliced

• 1 tbsp cornflour

• 5 garlic cloves

  very thinly sliced

Nutrition: per serving (3)

• kcal603
• fat43g
• saturates7g
• carbs20g
• sugars6g
• fibre13g
• protein27g
• salt3.4g

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Method

• step 1

  First prepare the chilli mix. Heat the oil in a frying pan over a medium heat. Fry the chillies, garlic, shallots, cumin and coriander seeds, peppercorns, cinnamon, galangal and lemongrass for 3-5 mins until fragrant. Remove from the heat, transfer to a blender or use a pestle and mortar to blend or pound to a coarse paste.

• step 2

  To prepare the crispy shallots and garlic, heat the oil in a small pan over a medium heat. Toss the shallots in the cornflour until lightly coated then fry for 3-4 mins until golden and crispy. Remove with a slotted spoon and drain on kitchen paper to absorb the excess oil.

• step 3

  Using the same oil, fry the garlic for 2-3 mins until golden and crispy. Remove with a slotted spoon and drain on kitchen paper, reserving 3 tbsp of the garlic frying oil.

• step 4

  In a large pan or wok, heat the reserved garlic frying oil over a medium heat. Fry the chilli mix for 2-3 mins until fragrant. Add the pork and fry until browned and fully cooked, breaking up any clumps with a wooden spoon. Stir in the coriander, spring onions, fish sauce and crumbled stock cube. Mix well and cook for 2 mins.

• step 5

  Transfer to a serving plate and garnish with the crispy shallots and garlic. Serve while hot with steamed sticky rice, jasmine rice or lettuce leaves.

More Thai-style recipes

Authors

Chariya Khatitiyot

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