Udon with larb-style pork. Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. There are also larb dishes that are made with fish or even mushrooms. You can find these udon at most Whole Foods, but say you can't make it to a Whole Foods or your Whole Foods is out of them (like mine was)?
It calls for udon noodles, green.
Lanna Thai larb is similar to Isan larb in that it starts with minced meat, but from there, it diverges wildly.
Gone is the hot-sour-sweet balance you find in Isan-style larb.
You can have Udon with larb-style pork using 11 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Udon with larb-style pork
- Prepare 1 1/4 lbs of lean ground pork.
- It's 1 of medium onion, thinly sliced.
- It's 3 cloves of garlic, minced.
- Prepare 1/2 cup of rice wine vinegar.
- It's 4 tbsp of fish sauce.
- Prepare 4 tbsp of packed brown sugar.
- It's 1 of Thai chilli, finely sliced (optional).
- Prepare 2-7 oz. of packages precooked udon noodles.
- You need 2 of large stalks of kale, leaves stripped and chopped.
- You need 1 of medium carrot, finely grated.
- You need 2 stalks of celery, finely chopped.
Instead, you find a much darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a. Larb, or laap as it's known in Laos, Thailand's answer to san choy bau, minus the lettuce cups. Complementing the spicy, aromatic and flavour-packed meat, larb traditionally comes with a side of cabbage, green beans and cucumber. The fresh vegetables are a much-needed cooling aid for when.
Udon with larb-style pork instructions
- Add a splash of veg oil to a large pan on medium-high heat. Crumble the pork into the pan and then don't touch it for 5 minutes. Seriously, you want to leave it alone so the meat can caramelize and start forming a crust. When the 5 minutes are up, use a wooden spoon to break the meat up further..
- After an additional 5 minutes the pork should be pretty much cooked. Add the onion and garlic to the pan and turn down the heat to medium. Give the meat a stir every so often as you prep the sauce and noodles..
- In a bowl, whisk together.the vinegar, fish sauce, sugar and chilli. Fill a medium pot with water and put it on high heat. When it comes to a boil, turn off the heat and drop in the udon..
- Once the udon noodles break apart (about 2 minutes) drain and add them to the pan of meat along with the kale. Let cook 1 minute, just until the kale softens a bit. Stir in the carrot and celery..
- Pour the sauce into the pan and toss everything together. It'll seem overly wet at first, but the noodles will drink up most of the sauce, which will also thicken into almost a glaze. Serve hot..
Order your food from Larb Ped Udon ✔ Delivery to your home or office ✔ Check full menu ✔ Safe & easy payment options. Pork larb: Hailing from Laos, this minced meat salad boasts the sweet-salty-tart flavours we Khao Piak or Ka'piek is a chewy noodle, almost similar to the texture of udon, of which is made with wheat Thai/Laos style mince pork salad recipe Larb! Sometimes it spells Larb, Laab, Laap. Don't use breast; it's too dry and grainy, and has little character. Instead choose thighs - there's no other source of fat or oil in this dish and thigh meat is Make lots: it keeps and you can use it to thicken broths, as we do with our northern-style spicy soups.