Craving a vibrant and flavorful Thai dish that's lighter than your typical fried fare? Look no further than Steamed Pork Larb, a fragrant and refreshing take on the classic Larb recipe. This dish skips the deep frying, retaining the delicate texture of the pork while maximizing its inherent deliciousness. The subtle sweetness of the pork is beautifully balanced by the zesty lime juice, pungent herbs, and a whisper of chili heat, creating a symphony of tastes in every bite. This recipe offers a healthier, yet equally satisfying alternative to traditional Larb.
Forget complicated techniques and lengthy prep times; this Steamed Pork Larb recipe is surprisingly simple to execute. We'll guide you through each step, from preparing the perfectly seasoned pork to the art of creating the vibrant herb salad that completes this culinary masterpiece. Ready to embark on a flavorful journey to Thailand? Let's get started!
Tools Needed
- Mortar and Pestle
- Stove
- Banana Leaves
Ingredients
- Shallots: 3 bulbs (small shallots, or Thai shallots)
- Spring Onion: 1 stalk
- Coriander: 1 stalk
- Minced Pork: 300 grams
- Kaffir Lime Leaves: 8
- Galangal
- Salt
- MSG
- Fish Sauce: 2 tablespoons (adjust to taste)
- Roasted Rice Powder: 2 tablespoons
- Chili Powder: 2 tablespoons (roasted, adjust to taste)
- Chili Peppers (optional)
- Banana Leaves
- Vegetable Oil
- Cold Water: 2-3 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Make the Larb Paste
- Chop shallots, spring onion, and coriander finely. Use small shallots; if using Thai shallots, use about 3 bulbs.
- Cut the pork into small pieces, then mince it.
- In a mortar, pound the galangal and shallots.
- Add the minced pork and pound until fragrant.
- Add cold water (2-3 tablespoons) to soften the pork and pound well.
- Season with salt, MSG, and fish sauce (adjust to taste).
- Add roasted rice powder and chili powder (adjust to taste).
- Add chopped kaffir lime leaves, spring onions, and coriander.
- Mix everything thoroughly.
Step 2. Season and Mix the Larb
- Season with salt, MSG, and fish sauce (adjust to taste).
- Add roasted rice powder and chili powder (adjust to taste).
- Add chopped kaffir lime leaves, spring onions, and coriander.
- Mix everything thoroughly.
Step 3. Prepare and Wrap the Larb
- Prepare banana leaves. You can lightly grill them over a fire to soften them before wrapping.
- Wrap the pork larb in banana leaves, overlapping several times to prevent burning.
Step 4. Steam the Larb
- Steam the wrapped pork larb until cooked through.
Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe
Tips
- Use more herbs for a stronger fragrance.
- Adjust the amount of chili powder and chili peppers to your spice preference.
Nutrition
- N/A
FAQs
1. Can I use ground pork instead of minced pork?
Yes, ground pork works well too! Just be sure to cook it thoroughly before adding the other ingredients.
2. What if I don't have all the herbs listed?
Feel free to substitute with similar herbs you have on hand. Cilantro, mint, and Thai basil are key for flavor, but adjustments can be made.
3. How can I make this dish spicier?
Add more chilies! Start with a small amount and add more to taste. You can also use a spicier chili variety like bird's eye chilies.
This Steamed Pork Larb recipe offers a healthy and flavorful alternative to traditional Larb, showcasing the bright, fresh tastes of Thailand in every bite. Enjoy this easy-to-make dish as a light lunch, appetizer, or a vibrant addition to your next dinner party. Now go ahead and impress your friends and family with this fragrant Thai delight!