Pork Larb w/ Spicy Jalapeno Fused Olive Oil

Pork Larb w/ Spicy Jalapeno Fused Olive Oil


  • 1 tablespoon uncooked sticky rice
  • 2 tablespoons Baklouti Green Chili Fused Olive Oil
  • 1 pound ground pork
  • ¼ teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 lime (juiced)
  • 3 shallots (peeled and thinly sliced)
  • 3 scallions (chopped)
  • ¼ cup cilantro
  • ½ cup mint


In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.

Place your wok back over high heat until smoking. Add the olive oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.

Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.

Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves

Retour au blog

Laisser un commentaire

Veuillez noter que les commentaires doivent être approuvés avant d'être publiés.