📝 About This Recipe
Experience an explosion of vibrant Southeast Asian flavors with this authentic Pork Larb, reimagined for a keto lifestyle. Traditionally featuring toasted rice powder for crunch, this low-carb version relies on ultra-fresh herbs and crispy shallots to deliver that signature balance of spicy, sour, and salty. It is a refreshing, high-protein salad that captures the soulful essence of Isaan cuisine in every bite.
🥗 Ingredients
The Protein Base
- 1 lb Ground Pork (80/20 lean-to-fat ratio is ideal for flavor)
- 3 tablespoons Water or Chicken Bone Broth (to moisten the meat during poaching)
The Aromatics & Dressing
- 3 tablespoons Fish Sauce (high quality, such as Red Boat for keto purity)
- 4 tablespoons Lime Juice (freshly squeezed from 2-3 limes)
- 1-2 tablespoons Thai Dried Chili Flakes (adjust to your preferred heat level)
- 1/2 cup Shallots (very thinly sliced)
- 2-3 drops Liquid Monkfruit or Stevia (optional, to balance the acidity without sugar)
Fresh Herbs & Garnish
- 1/2 cup Fresh Mint Leaves (roughly torn)
- 1/2 cup Fresh Cilantro (chopped, including stems for extra flavor)
- 3 pieces Green Onions (thinly sliced)
- 4-5 leaves Culantro or Sawtooth Herb (optional, finely chopped for authenticity)
- 1 head Butter Lettuce or Cabbage (for serving as wraps)
- 1 piece Cucumber (sliced into rounds for cooling)
👨🍳 Instructions
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1
Prepare all your vegetables and herbs first. Thinly slice the shallots, chop the green onions, and tear the mint leaves. Having everything ready is key as the cooking process is very fast.
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2
In a small bowl, whisk together the fish sauce, fresh lime juice, dried chili flakes, and the optional keto sweetener. Set this dressing aside to let the flavors meld.
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3
Place a wok or a large skillet over medium-high heat. Add the 3 tablespoons of water or chicken broth.
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4
Once the liquid begins to simmer, add the ground pork to the pan. Use a wooden spoon or spatula to break the meat into very small, fine crumbles.
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5
Cook the pork for about 5-7 minutes. You want the meat to be just cooked through and opaque, but still moist. Do not brown the meat; the goal is a soft, poached texture.
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6
Once cooked, remove the pan from the heat immediately. If there is excessive liquid in the pan (more than 2 tablespoons), drain a little bit off, but keep some to ensure the salad is juicy.
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7
While the pork is still hot, add the sliced shallots to the pan. The residual heat will slightly soften the shallots and take away their raw bite without losing their crunch.
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8
Pour the prepared dressing over the pork and shallot mixture. Toss thoroughly to coat every crumble of meat.
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9
Allow the mixture to cool for 2-3 minutes. Adding herbs to boiling hot meat will cause them to turn black and lose their bright flavor.
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10
Fold in the green onions, cilantro, and mint leaves. Toss gently to combine.
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11
Taste the Larb. It should be a punchy balance of salty, sour, and spicy. Add a splash more fish sauce for salt or lime for zing if needed.
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12
Transfer the mixture to a serving platter and garnish with a few extra mint leaves and a sprinkle of chili flakes.
💡 Chef's Tips
Use the freshest lime juice possible; bottled juice will make the dish taste metallic and flat. To mimic the crunch of traditional toasted rice powder, you can finely crush a few pork rinds and sprinkle them on top just before serving. If you prefer a milder dish, deseed your dried chilies before grinding them into flakes. Don't overcook the pork; as soon as the pinkness disappears, pull it off the heat to keep the salad succulent. For an extra layer of flavor, add a teaspoon of lime zest to the dressing.
🍽️ Serving Suggestions
Serve inside chilled Butter Lettuce or Romaine leaves for a crunchy, low-carb 'taco' experience. Pair with chilled cucumber slices and raw green beans to help temper the heat of the chilies. Enjoy with a glass of iced Thai tea (sweetened with erythritol) or a crisp sparkling water with lime. Serve alongside a side of Thai-style omelet (Khai Jiao) for a complete keto feast. Add a few sprigs of Thai Basil on the side for an extra aromatic punch.