Bunches of shallots on sale in the market.

You will see shallots in a variety of sizes, from small round bulbs the size and color of cherries, to larger bulbs that could even pass for small onions. The smaller ones are a bit more pungent and good for grinding into curry pastes, while the larger ones are easier to slice for salads and sauces.

Spicy Pork Salad

Larb is generally classified as a salad by western standards, mainly because it is almost always served at room temperature and with fresh vegetables like cabbage or long beans. This point makes it a good dish for a diner party, since it can be prepared in advance and simply set aside while you make other dishes that need to be served hot.

This version of larb is really the northern-eastern ("Isan") variation on the traditional recipe. It’s perhaps the most liked of all the regional variations, and is the most palpable to Western tastes. One of the key ingredients of Isan style larbs is roasted rice, which is used as a sort of binder. To make it, dry-roast uncooked rice in a pan until it begins to brown, then grind it in a mortar and pestle.

(4 – 6 Servings)

Ingredients

Preparation Method

• To make roasted rice, stir some uncooked rice in a hot dry frying pan until it begins to brown. It may puff up a little. Then grind the rice to a powder with a mortar and pestle or a food processor.
• Drizzle four tablespoons of the lime juice over the ground pork. Allow it to marinate for a few minutes. Drain the pork and brown it in a hot skillet.
• As soon as the pork is lightly browned, add the roasted rice, pepper, coriander, shallots and one or two tablespoons of lime juice.
• Once the pork is cooked through and the shallots are soft, remove the pan from the heat and allow to cool. Larb should be served at room temperature, or just slightly warm. Sprinkle the mint over the larb just before serving. Note: if the larb is too hot, it will turn the mint black.