Pork larb
Nat Thaipun's approach to larb is about restraint and sequence: the pork goes in dry, the dressing goes on while the meat is still warm so it absorbs, and the herbs go in last so they stay alive. The toasted rice powder is not optional — it's what gives larb its texture and nutty depth. Without it you just have dressed pork mince. Make it, it takes five minutes.
Ingredients · serves 2 for 3 days
Method
Toast the rice powder — non-negotiable
Dry-toast jasmine rice in an ungreased pan over medium heat, stirring often, until deep golden and smelling nutty — about 5–6 minutes. Cool briefly, then grind to a coarse powder in a mortar. It should look like coarse sand, not flour. This is khao khua — it gives larb its distinctive texture and toasted depth.
Cook pork dry, not oily
Add pork to a hot dry pan — no oil. Break apart as it cooks over medium-high. A splash of water if it sticks. Cook until just done, no pink, some slight caramelisation on the bottom. Don't steam it by covering. Remove from heat immediately.
Dress while warm
While pork is still warm, add fish sauce, lime juice, chili flakes. Toss. Then add shallots, lemongrass (very finely sliced, inner pale section only), makrut lime leaves (central rib removed, rolled tight and sliced thin). Toss again. Taste: sour-forward, then salty, then heat. Add rice powder and fresh herbs last, fold gently.