Larb (Thai Minced Pork Salad)

Ingredients

• Hide ingredients for ¼ cup red curry paste, store-bought or homemade 1 ¼ cup red curry paste, store-bought or homemade (opens in new tab) ¼ cup red curry paste, store-bought or homemade
  • 1 tablespoon coriander seeds
  • 1 ½ teaspoons cumin seeds
  • 1 ½ teaspoons white peppercorns
  • ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root
  • 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped
  • 3 shallots, coarsely chopped
  • Cloves from 1 head garlic, coarsely chopped
  • 2 tablespoons chopped peeled galangal or ginger
  • 1 ½ tablespoons chopped peeled fresh turmeric
  • 1 stalk lemongrass, tender bottom portion only, chopped
  • 2 makrut lime leaves or the finely grated zest of 2 limes
  • (1 ½ teaspoons shrimp paste)
  • ¾ teaspoon salt

  Sub-recipe steps

  1. Combine in a small, dry skillet over medium heat and toast, shaking the pan often to prevent burning, 2 to 3 minutes: 1 tablespoon coriander seeds; 1 ½ teaspoons cumin seeds; 1 ½ teaspoons white peppercorns
  2. Transfer to a plate and let cool to room temperature. Transfer the spices to a blender or food processor along with: ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root; 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped; 3 shallots, coarsely chopped; Cloves from 1 head garlic, coarsely chopped; 2 tablespoons chopped peeled galangal or ginger; 1 ½ tablespoons chopped peeled fresh turmeric; 1 stalk lemongrass, tender bottom portion only, chopped; 2 makrut lime leaves or the finely grated zest of 2 limes; (1 ½ teaspoons shrimp paste); ¾ teaspoon salt
  3. Blend or process until homogenous and fairly smooth. The paste will be very thick. As you blend, the shallots and chiles will release some liquid, but use the blender’s tamper to help the ingredients blend evenly. If using a food processor, scrape down the sides of the bowl regularly to ensure a smooth paste.
• 1 teaspoon ground Sichuan pepper
• ½ teaspoon black pepper
• ¼ teaspoon grated or ground nutmeg
• 4 cups thinly sliced cabbage (about 1 pound)
• 1 large cucumber, peeled, halved lengthwise, seeded, and sliced
• 3 tablespoons vegetable oil
• 1 ½ pounds lean ground pork or minced pork loin
• ½ cup water
• 4 green onions, thinly sliced
• ¼ cup chopped cilantro
• ¼ cup chopped mint
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• (¼ teaspoon red pepper flakes)
• Sprigs of cilantro and mint
• Hide ingredients for (Crispy Fried Shallots) 1 (Crispy Fried Shallots) (opens in new tab) (Crispy Fried Shallots)
  • 1 inch vegetable oil
  • 4 large shallots, peeled and sliced into thin rings
  • ½ cup cornstarch or flour
  • Salt
  • (Curry powder)

  Sub-recipe steps

  1. Heat to 325°F in a small heavy saucepan: 1 inch vegetable oil
  2. Toss together in a bowl: 4 large shallots, peeled and sliced into thin rings; ½ cup cornstarch or flour
  3. Separate the shallot rings as you toss them. Fry the shallots in several batches until golden. Remove with a spider or slotted spoon to a plate lined with paper towels and immediately sprinkle to taste with: Salt; (Curry powder)
  4. Once cool, they will keep for a month at room temperature in a tightly covered container, although they are best when used immediately.
• (Chopped pork rinds or cracklings)
• (Toasted rice powder, see headnote)
• (Additional red pepper flakes)
• Lime wedges