My aunt is making Larb Pork (Larb Moo) for dinner in Vientiane, Laos. Larb Pork can be describe as minced meat salad using pork meat as the main ingredient.
My aunt selected the lean part of the pork and grilled the meat well done. She said it makes the dish tastes better than slicing the pork and pan frying the meat. The grilled pork is then sliced and ready for mixing. My aunt also bought pork skin to add to the Larb dish. She boiled the pork skin, trimmed the excess fat, then thinly sliced it before adding to the grilled pork.
For seasonings, my aunt used crushed roasted sticky rice, crushed roasted chili pepper, MSG, fermened fish sauce, lime juice, and fish sauce. After mixing all the ingredients well, she then added green onions, mint, coriander, shallot, and gently tossed everything together.
The Larb Pork was served with pork and vegetable soup, plenty of fresh herbs and vegetables, and freshly steamed sticky rice. This is my aunt’s favorite Lao Food dish and she makes it at least once a month.