larb plated

So, I’ve had a package of ground pastured pork in my freezer for a while and I’ve been itching to use it. It’s delicious stuff, from pigs raised by Alan and Nancy Brown at Lewis Waite farm. I could have made burger with it, but I wanted larb. Larb!

What is larb? It’s a Southeast Asian ground meat salad that can be made with pork, beef, chicken and other poultry, or fish. In Laos, it’s made with a bit of ground toasted rice, but the recipe I used didn’t specify that. The version I made was basically meat and some seasonings, served over lettuce with cucumber.

It was delicious, and had that wonderful mix of tangy-salty-fresh-and spicy flavors that I love so much in Southeast Asian food.  It was also well-received by our resident picky eater, so I see that as a good sign.  It would be an excellent summer dish, perhaps paired with some fresh spring rolls, or perhaps just with a side of papaya salad.  Fresh fruit would be perfect for dessert.  I expect to make it again.


This post is participating in Food Renegade’s Fight Back Fridays.

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5 Replies to “Larb”

  1. Ooooh, I bet making it with lamb would be delicious! I’ll have to try that next time. Thanks for the inspiration! 🙂

  2. emily, you are right on the money with that comment! It is a great spring/summer dish. Light and delicious, and nourishing at the same time.

    Christy, I wondered if people might think I was talking about lard! 🙂 I actually do have plans to render lard in the near future – the leaf lard is sitting in my freezer as I write this! It will be soooo good for pie pastry this summer. Anyway, glad you liked the larb recipe!

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