Thai pork larb (Lao pork laab)

Servings 2 to 3
Author Connie Veneracion


  • 1 tablespoon cooking oil
  • 200 grams pork shoulder (or other tender pork cut), minced
  • 1 teaspoon grated ginger (with the juice)
  • 1 stalk lemongrass finely chopped
  • patis (fish sauce) to taste
  • 1/2 cup pork broth
  • 200 grams pork liver minced
  • 1/3 cup chopped mint
  • 1/3 cup chopped cilantro
  • 1/3 cup chopped scallions
  • 1/3 cup chopped onion
  • 2 bird's eye chilies finely sliced
  • lemon or lime juice to taste
  • 1 pinch sugar or to taste


  • Heat the cooking oil in a wok. Add the minced pork and stir fry just until the meat is no longer pink.
  • Add the ginger and lemongrass, and a splash of fish sauce. Cook until the meat has soaked up the fish sauce.
  • Pour in the broth. Bring to the boil, cover and simmer for about 10 minutes. That's all the time that minced pork needs to cook.
  • Add the liver to the wok. Season with a little more fish sauce. Turn up the heat to medium and continue cooking just until the liver is done and the mixture is almost dry.
  • Cool the meat. This is essential because you don't want the fresh herbs to wither in the heat when added to the meat.
  • When the meat has cooled, toss with the mint, cilantro, scallions, onion, chilies, lemon or lime juice and sugar.
  • Optionally top with crisp onion slices before serving.