This very simple pork larb recipe can be as hot as you like… you are looking for a spicy, sour and savoury flavour. Use a good quality chilli powder for a handy home solution.

  • 450g Helen Browning’s Pork Mince
  • 3 limes, or less depending on taste
  • 5 shallots
  • 1 small red chilli, or 2 depending on your heat tolerance
  • 6 tbsp of fish sauce
  • 1 generous handful of fresh mint, roughly chopped.
  • 1 bunch of spring onions (approx 6), sliced.

To make the larb, dry-fry the meat in a very hot pan. You want some dried and burnt bits here to add flavour. Add a splash of oil if needed.

Add 1 tbsp chilli powder, some sliced red chillies (as many as you can handle!), and sliced shallots. Fry for a couple more minutes, then add spring onions and mint off the heat. Stir in the fish sauce and a few lime wedges (keep a couple of wedges aside to squeeze over the finished plate, to taste).

Stir well and serve.

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