Pork Larb with Sticky Kaffir Coconut Rice

Pork Larb with Sticky Kaffir Coconut Rice


This traditional Thai dish is full of flavour and REAL easy to recreate! We used our Thai Dressing Sauce with the pork larb and our Thai Chilli Jam on the side, it was YUM!.

  • Gluten-Free
  • Serves: 4


  • 500g Pork Mince
  • 1 x Cos lettuce
  • 4-5 Tbsp Thai Dressing Sauce
  • 1 Tbsp Peanut oil
  • 2 Tbsp Minced garlic
  • 2 Tbsp Minced ginger
  • 2 Shallots (diced finely)
  • Handful fresh coriander
  • Handful fresh mint
  • Handful beansprouts
  • 4 Spring onions
  • Toasted sesame seeds
  • 2 Tbsp Thai Chilli Jam
  • 2 Red chillies (sliced thinly)
  • 1 Lime
  • 2 Cups of Jasmine rice
  • 400ml Coconut milk
  • 125ml Water
  • 2 Kaffir lime leaves

Cooking Instruction’s:

Rinse rice in water until the water runs clear.

Add rice, coconut milk, water into a saucepan over medium high heat.

Add kaffir lime leaf.

Bring it to a simmer so the entire surface of the liquid is rippling give it one stir, place lid on and immediately turn heat down to low.

Leave for 14 minutes.

Heat oil in wok over high heat until just smoking. Add the shallots and cook until soft and then add the pork and cook, stirring with a spatula to break up any lumps, for 10 minutes or until pork changes colour and begins to brown. Add the Thai dressing sauce, garlic, ginger, and chilli and cook, tossing, for 2 minutes or until aromatic. Remove from heat.

Just before serving add the spring onion, beansprouts, mint, and coriander.

Remove kaffir lime leaves.

Fluff with rubber spatula. Garnish with coriander.

Serve the pork larb with cos lettuce, Thai chilli jam, toasted sesame seeds, coconut rice.

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