Pork Larb with Coconut Rice

Pork Larb

with Coconut Rice

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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

You may have seen larb (also spelled laap or laab) on the menu at a Thai restaurant, but in fact, it’s the national dish of Laos. It’s a salad of minced meat such as duck, beef, chicken, or pork with fresh vegetables. Traditionally, it’s served with sticky rice, so we created our own version of the side by cooking Jasmine rice with coconut milk to add a touch of sweetness and richness.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Pork Larb with Coconut Rice
Title
  • 1 5.5-Ounce Can Coconut Milk
  • ¾ cup Jasmine Rice
  • 2 cloves Garlic
  • 1 Small Piece Ginger
  • 1 bunch Mint
  • 1 Bird's Eye Chili
  • 1 bunch Cilantro
  • 1 Carrot
  • 1 Cucumber
  • 1 head Bibb Lettuce
  • 1 Red Onion
  • 1 stalk Lemongrass
  • 12 oz Ground Pork
  • 1 Makrut Lime Leaf
  • 2 Tbsps Ponzu Sauce
  • 2 tsps Coconut Palm Sugar
  • 1 Lime
  • ½ tsp Black Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:
In a small pot, combine the coconut milk, rice, 1 cup of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low, and simmer 15 to 20 minutes, or until the liquid is absorbed. Fluff the finished rice with a fork.
Prepare your ingredients:
2 Prepare your ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the mint leaves off the stems. Cut the birdseye chili in half lengthwise. Very roughly chop the cilantro. Peel and cut the carrot into thin matchsticks. Peel and cut the cucumber in half lengthwise. Scoop out the seeds, then slice the cucumber crosswise. Separate the lettuce leaves. Peel and thinly slice the red onion. Peel off the fibrous layers of lemongrass and then mince the pliable core.
Cook the pork:
3 Cook the pork:
In a large pan, heat some oil on medium-high until hot. Add the pork and season with salt and pepper. Cook 2 to 3 minutes, or until lightly browned, breaking up the pork with a spoon. Add the garlic, ginger, lemongrass, birdseye chili, and kaffir lime leaf. Cook 1 to 3 minutes longer, or until the garlic and ginger are fragrant and softened.
Add the vegetables & seasoning:
4 Add the vegetables & seasoning:
Stir in the carrot, cucumber, and red onion for about 1 minute. Add the palm sugar and ponzu. Stir until combined. Remove from the heat.
Add the herbs:
5 Add the herbs:
Tear up half the mint leaves and add them to the pan along with half the cilantro. Squeeze in the juice of half the lime and stir until combined. Season the mixture with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Place half the lettuce leaves on each of 2 plates. Divide the coconut rice between the plates. Garnish the rice with the black sesame seeds. Spoon the pork mixture into the lettuce leaves. Garnish with the remaining cilantro and mint. Serve with lime wedges. Enjoy!

Tips from Home Chefs

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Pork Larb

Cook the rice:
1 Cook the rice:
In a small pot, combine the coconut milk, rice, 1 cup of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low, and simmer 15 to 20 minutes, or until the liquid is absorbed. Fluff the finished rice with a fork.
2 Prepare your ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the mint leaves off the stems. Cut the birdseye chili in half lengthwise. Very roughly chop the cilantro. Peel and cut the carrot into thin matchsticks. Peel and cut the cucumber in half lengthwise. Scoop out the seeds, then slice the cucumber crosswise. Separate the lettuce leaves. Peel and thinly slice the red onion. Peel off the fibrous layers of lemongrass and then mince the pliable core.
Prepare your ingredients:
Cook the pork:
3 Cook the pork:
In a large pan, heat some oil on medium-high until hot. Add the pork and season with salt and pepper. Cook 2 to 3 minutes, or until lightly browned, breaking up the pork with a spoon. Add the garlic, ginger, lemongrass, birdseye chili, and kaffir lime leaf. Cook 1 to 3 minutes longer, or until the garlic and ginger are fragrant and softened.
4 Add the vegetables & seasoning:
Stir in the carrot, cucumber, and red onion for about 1 minute. Add the palm sugar and ponzu. Stir until combined. Remove from the heat.
Add the vegetables & seasoning:
Add the herbs:
5 Add the herbs:
Tear up half the mint leaves and add them to the pan along with half the cilantro. Squeeze in the juice of half the lime and stir until combined. Season the mixture with salt and pepper to taste.
6 Plate your dish:
Place half the lettuce leaves on each of 2 plates. Divide the coconut rice between the plates. Garnish the rice with the black sesame seeds. Spoon the pork mixture into the lettuce leaves. Garnish with the remaining cilantro and mint. Serve with lime wedges. Enjoy!
Plate your dish:
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