By The Thai Experience
The first of our trio of delightful starters, the Larb moo is our take on a classic sliced pork salad. The national dish of Laos, the larb is commonly eaten in the eastern regions of Thailand especially Issan areas, where Laos has been a big influence. larb itself means ground meat. A spicy yet citric dish that remains very fresh to the taste. Wrap a spoonful in a small lettuce leaf for added refreshment.
Larb Moo (serves 4)
Minced pork collar
Sliced red onions
Ground roasted rice
Sliced spring onions
Nam Yam (classic Thai dressing)
Sliced lime leaves
1. Without any oil, roast the herb paste in a hot frying pan, try to dehydrate the herbs as much as possible without burning them which should take about 5-8 minutes.
2. Then place the herbs in a Mortar and pound and grind until it becomes a paste.
3. Add a little water to a pot and then add the mince pork. Heat it while stirring occasionally to break up the pork, once the pork is half way cooked add the herb paste into the pot and stir until everything is mixed.
4. Keep the pot on the heat to reduce the liquid until there is almost nothing left. Strain the pork from the liquid and leave at room temperature.
5. While waiting for the pork to cool down, slice the spring onions and coarsely chop the cilantro and mint, then set aside.
6. Now in another bowl, make your nam yam - add the tamarind juice and lime juice first then add the palm sugar and mix until the sugar has dissolved. Finally add in the fish sauce to taste.
7. Once the sauce is ready add all of it to the mince pork and mix
8. Finally add in all the remaining herbs, roasted rice, sliced red onions and chilli flakes. Mix and it's ready to eat. We recommend using leaves of Chinese cabbage as tortillas to eat it :)
Use pork collar because it has the correct amount of meat to fat for this dish
You can make your own roasted rice by adding rice to a frying pan, roast it over medium heat until the grains are brown, leave to cool down and then pound them in a pestle and mortar
When cooking the pork start with cold water, if the water is boiling the pork will clump up into big pieces.
Vegetarian option: Replace fish sauce with soy sauce and pork with one halved quail egg per person and 2 or 3 strips of egg plant that has been brushed with oil and grilled until soft.