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Pork Larb

Try this delicious recipe from River Cottage Australia.

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  • 750g minced pork shoulder (or belly)

  • 2 tbsp fish sauce

  • 1 tbsp rapadura sugar (you can substitute with any unrefined sugar if you can’t find rapadura)

  • 1 medium red onion, finely sliced

  • 2 cloves of garlic, finely chopped

  • 1 long red chili, finely sliced

  • 6 lemon myrtle leaves, finely sliced (you can also use kaffir lime leaves)

  • 4 cumquats, juiced (you can also you the juice of a lime)

  • 1 sprig holy basil, finely sliced (optional)

  • ½ bunch mint, finely sliced

  • ½ bunch coriander leaves, roughly chopped

  • Coriander root chopped very finely

  • 60ml chicken or pork stock (or water)

  • 60ml rice bran oil or peanut oil


  • 1.

    Heat your wok on a high flame and add rice bran oil. Once the oil is hot, add the pork. Stir fry the pork for 3 -4 minutes to seal it. Add the lemon myrtle, coriander root and garlic. Stir fry for another 2 minutes.

  • 2.

    In a separate bowl combine the fish sauce, stock (or water) and sugar, stirring to dissolve the sugar. Add this mix to the wok and cook for 1 minute. Stir through the onion and chili and then remove the wok from the heat.

  • 3.

    Add the remaining herbs and mix through, then stir through cumquat juice.

  • 4.

    Serve on a bed of mixed Asian greens and steamed rice, topped with coriander leaves.

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